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into it; sweeten it to your tas te; s tir it till
the sugar is .dissolved, and the n add three
or four s lices of bread toas ted brown. Let it
stand two hours, and then strain it off into
the Grace Cup.
CIDER CUP, OR COLD TANKARD.
Extract the juice from the peeling of one
lemon by ru bbing lonf s ugar on it; cut two
leruons into t hin slices ; the rind of one
lernon c ut thin, n quarter of a pound of lonf
sugar, a nd ha lf a pint of brandy. Put the
whole into a large jug, mix it well
tog:ether,
and pour one quart of cold s pring water
upon it. Grate a nutmeg into it, add one pint
of white win e and a bottle of cider, sweeten
it to your taste with capillaire or sugar, put
a ha ndful of balm and the same quantity of
boraged in flower
(borago nfficinalis)
into
rl "
The sprigs of borage in wine are of known virtue
to 1c1•ivc the hypochond riac, and cheer the hard stu'.