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70

MISCELLANEOUS DRINKS.

285

SEIDLITZ POWDERS.

These powders should be kept in every .well regula ted bar. They are

harmless when used properly, and are invaluable for settling a disordered

stomach.

Place tweuty-five grains of carbonate of soda and three drachms of

Rochelle salts in a blue paper, and twenty grains of tartaric acid in a white

paper aud administer in the following manner : Dissolve the contents of the

blue paper in a small bar-glass of water and t he powder contained in the

white paper in a very large glass with a little water in the bottom. Now

pour the contents of the small glass into the larger one and drink immedi–

ately while effervescing.

286

SETTLER.

A name sometimes given to a mixture of equal parts of claret a ud

plain soda.

287

SHANDY GAFF.

This

drink

is a mixture of equal parts of ginger ale and ale, but lager

beer can be substituted for ale

if

preferred.

288

SHERRY AND EGG.

Dash a little sherry wine into a small bar-glass; break an egg into

another glass and

if

good throw in and place in front of the customer

with a sherry bottle at his right so he can help himself to the wine. The idea

of putting a little wine in the glass b efore placing the egg in was conceived

for the purpose of preventing the egg from sticking to the glass while

drinking.

289

SHERRY FLIP.

A LA H ERDERT CORJ,E'.rT, HONG KONG.

Into a small mixing-glass place a dessertspoonful of sugar, a raw egg

and two jiggers of Sherry wine ; shake well with t wo or three lumps of ice

in the shaker, strain into a bj ghball gla•1s, grate nutmeg over the top and

serve. The above recipe is suitable for making a filp of whiskey or any

other wine or liquor by substituting the desired brand of liquor for sh erry

wine.