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of gin; a bottle of sherry is put into a saucepan, with a
stick of cinnamon, a nutmeg grated, a dozen large lumps
of sugar, and the rind of a lemon peeled very thin;
when the wine boils it is poured upon the gin and beer,
and the whole drunk hot.
186. Claret Cup.
To a bottle of thin claret add half a pint of cold water,
a table-spoonful of finely powdered sugar, and a tea-
spoonful of cinnamon, cloves and allspice, finely pow-
'dered and mixed together. Mix all well together, then
add half the tlfin rind of a small lemon. This is a
delicious summer beverage for evening parties. See
No. 191.
187. Porter Cup.
Mix in a tankard or covered jug a bottle of porter,
and an equal quantity of table-ale; pour in a glass of
brandy, a dessert-spoonful of syrup of ginger, add three
or four lumps of sugar, and half a nutmeg grated; cover
it down, and expose it to the cold for half an hour; just
before sending it to table, stir in a teaspoonful of car
bonate of soda. Add the fresh-cut rind of a cucumber.
188. English Curacca.
Cut away the peel of oranges very thin, until you
have obtained half a dozen ounces of it; put these into
a quart bottle, and then pour in a pint of genuine
whiskey. Cork the bottle down tightl)^ and let the rind
remain infused for ten or twelve days, giving the bottle
a good shake as often as you have an oppurtunity for so
doing; at the end of this period, take out the orange
peel, and, fill the bottle with clarified syrup, shake it wel
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