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A
BACHELOR'S
CUPBOARD
A
Dissertation
on
Drinks
^'
To
good
eating
belongs
good
drinking."
SCOTCH
Mix
with
one
well-beaten
egg
two
table-
HOT
spoonfuls
of
ale,
some
nutmeg,
and
one-
PINT
fourth
pint
of
Scotch
w^hisky.
Stir
in
two
pints
of
boiling-hot
ale
and
add
sugar
to
taste.
Pour
from
one
pitcher
into
another
until
frothy,
and
serve
at
once.
''
Good
drink
drives
out
bad
thoughts.'*
BROWN
Melt
one
pound
of
sugar
in
one
pint
of
BETTY
—
water;
add
while
boiling
a
pinch
of
^^
pounded
cloves,
a
dash
of
cinnamon,
one-
DRTNK
^^^^
P^*"^
°^
brandy,
and
one
quart
of
good
ale.
Add
a
little
ginger
and
nutmeg,
and
serve
ice
cold
in
summer,
boiling
hot
in
winter.
''Drink
wine
and
let
water
go
to
the
mill.''
—
Italian.
AMER-
Rub
the
peel of
six
lemons
on
one
pound
ICAN
of
loaf
sugar;
squeeze
their
juice
and
that
PUNCH
q£
gj-j^
oranges
on
it,
carefully
removing
the
seeds,
add
four
pounds
of
loaf
sugar,
five
cloves,
and
two
quarts
of
w^ater.
Skim
well,
fill
into
bottles,
and
keep
for
the
punch.
Then
mix
one
and
one-half
pints
of
green
tea,
a
pint
of
brandy,
a
quart
of
rum,
a
quart
of
champagne, and
a
cup
of
well-sw^eetened
chartreuse
into
a
punch
bowl,
add
a
lump
of
ice,
three
oranges
and
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