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with fine ice, ornament with fruits in season and ice
cream. Serve with a straw and spoon.
"Letschoolmasters puzzle their brain
With grammar,and nonsense,and learning;
Good liquor,I stoutly maintain.
Gives genius a better discerning."
—Oliver Goldsmith.
Stout Punch.—Boil one quart of stout with
quarter-pound of lumpsugar and astick of cinnamon %
beat four eggs into foam, and mix with it a wine-
glassful of rum; take the stout from the fire and add
to it the mixture while continually stirring it.
When east winds blow and all is drear and cold.
Stout punch will make the feeble warm and bold'.
The Delicious Sour—i^toa goblet put the
juice of a lime, a little seltzer, a spoonful of sugar,
half of apple-jack, half of peach brandy, and the'
white of an egg. Fill up with ice,shake well,strain,
and serve.
I'm always in the melting mood at ninety in the shade,
So mix me a delicious sour lest I should droop and fade.
The One—Into a goblet put some fine
ice, two dashes of gum, half pony of creme de
menthe, one pony of gin, and one dash of orange
bitters. Squeeze the juice of a lemon-peel to it, stir
well,strain, and serve.
My first, but not my only love.
The Great Appetiser.-To a glass partly
filled with ice add three dashes of gum,half pony of
absinthe,two dashes of calisaya bitters, one dash of
orange bitters, one dash of vino vermouth. Stir well,
strain, and serve.
"Keep your eyes open before marriage; half shut
afterwards."—A Franklin,