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DRINKS.
igi
beaten.
Sweeten
with
white
sugar
to
taste.
Pour
the
mixture
into
i
quart
of
milk,
stir
well,
and
sprinkle
with
nutmeg.
This
receipt
will
make
a
quart
of
the
compound.
Bottled
Velvet
(a
la
Sir
John
Bayley).
A
bottle
of
Moselle,
\
a
pint
of
sherry,
small
quan-
tity
of
lemon
peel,
2
tablespoonfuls
of
sugar.
Well
mix,
add
a
sprig
of
verbena,
strain,
and
ice.
Stone
Fence,
One
wine
glass
of
whiskey
(Bourbon),
2
small
lumps
of
ice.
Use
large
bar-glass,
and
fill
up
with
sweet
cider.
Sleeper.
To
a
gill
of
old
rum
add
i
ounce
of
sugar,
2
yolks
of
eggs,
and
the
juice
of
half
a
lemon.
Boil
\
a
pint
of
water
with
6
cloves,
6
coriander
seeds,
and
a
bit
of
cinnamon.
Whisk
all
together,
and
strain
into
a
tumbler.
Rumfustian.
Whisk
yolks
of
a
dozen
eggs,
and
put
into
a
quart
of
beer
and
a
pint
of
gin.
Put
a
bottle
of
sherry
into
a
saucepan,
with
a
stick
of
cinnamon,
a
grated
nutmeg,
a
dozen
lumps
of
sugar,
and
the
thin
rind
of
a
lemon.
When
the
wine
boils,
pour
it
on
gin
and
beer,
and
drink
hot.
Bimbo
Punch,
Steep
in
i
quart
cognac
brandy
6
lemons,
cut
in
thin
slices,
for
six
hours.
Then
remove
lemon
with-