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A
BACHELOR'S
CUPBOARD
A
Dissertation
on
Drinks
''
There
is
a
devil
in
every
berry
of
the
grape."
—
The
Koran.
LORD
Peel
one
lemon
fine;
add
some
white
lump
SALTOUN'S
sugar
and
pour
over
it
a
glass
of
sherry.
CLARET
Then
add
a
bottle of
claret
—
even
plain
CUP
J-
•
'U
A
vin
ordinaire
will
answer
—
and
sugar
to
taste;
also
a
bottle
of
soda
water
and
nutmeg,
If
liked.
Strain
and
ice
well.
If
preferred
mulled,
strain,
heat,
and
serve
piping
hot.
''Sweet
is
old
wine
in
bottles,
ale
in
barrels.''
—
Byron.
MISSISSIPPI
One
glass
of
brandy,
half
glass
Jamaica
PUNCH
rum,
and
a
tablespoonful
of
whisky,
quar-
ter
of
a
lemon,
and
a
tablespoonful
of
powdered
sugar,
and
water
to
taste.
Mix
well
and
ice
with
shaved
ice.
For
'*
linked
sweetness
long
drawn
out,"
use
a
straw
in
the
tall
glass
in
which
it is
served.
''
Wine
and
youth
are
fire
upon
fire.'*
A
New
Yorker,
Tom
Lynch
by
name,
and
said
to
be
"
one
of
the
best,"
has a
few
words
to
say
in
regard
to
drinks
in
general
and
cocktails
in
particular.
"
The
only
really
decent
drinks,"
he
says
convincingly,
"
can
be
counted
on
the
fingers
of
one
hand.
A
good
im-
ported
Scotch
with
the
peat-smoke
perfume,
Medford
rum
—
and
what
a pity
it's
no
longer
made!
—
a
dry,
very
dry,
Martini
cocktail,
a
Gordon
gin
rickey,
and
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