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DRINKS.
183
such
as
those
composed
.of
Claret,
Madeira,
etc.,
but
the
ingredients
of
the
real
mint
julep
are
as
follows.
I
learned
how
to
make
them,
and
succeeded
pretty-
well."
Then
follows
the
receipt
:
"
Put
into
a
tumbler about
a
dozen
sprigs
of
the
tender
shoots
of
mint,
upon
them
put
a
spoonful
of
white
sugar,
and
equal
proportions
of
peach
and
common
brandy
so
as
to
fill
it
up
one-third,
or
perhaps
a
little
less.
Then
take
rasped
or
pounded
ice
and
fill
up
the tumbler.
Epicures
rub
the
lips
of
the
tumbler
with
a
piece
of
fresh
pine
apple,
and
the
tumbler
itself
is
very
often
incrusted
outside
with
stalactites
of
ice.
As
the
ice
melts,
you
drink."
*'
I
once,"
says
the
marine
author
of
this
receipt,
of
which
the
reader
has
ipsissima
verba,
**
I
once
over-
heard
two
ladies
talking
in
the
next
room
to
me,
and
one
of
them
said,
*
Well,
if I
have
a
weakness
for
any
one
thing,
it
is
for
a
mint
julep
./
*
'*
This
weakness
of
the
American
lady
was,
in
the
opinion
of
the
Metropolitan
Hotel
barman
in
New
York,
very
amiable,
and
proved,
not
only
her
good
taste,
but
her
good
sense.
In
mulls,
which
may
be
made
of
any
kind
of
wine,
the
essential
feature
is
the
boiling.
Sugar
and
spice,
of
which
the
nursery
song
tells
us
little
girls
are'
manu-
factured,
are
also
invariably
used
in
mulls.
We
give
a
rhymed
receipt
for
mulled
wine,
not
for
the
sake
of
the
poetry,
which
is
indifferent,
but
for
that
of
the
cookery,
which
is
not
bad.
"
First,
my
dear
madam,
you
must
t-ake
•
Nine-
eggs,
which
carefully
you'll
break,