240 / 308
240
BOWLS.
436.
Babminton.
Peel
one-half
of
a
cucumber
of
medium
size;
cut
into
rather
thick
slices;
put
them
in
a
bowl;
add
six
ounces
of
pulverized
sugar;
grate
a
little
nutmeg
on
top
of
it,
and
add
a
bottle
of
claret;
put the
bowl
on
ice,
and
add,
after
stirring,
a
siphon
of
Seltzer.
437.
dnlbf
Bm*
Bowl.
Infuse
the
peel
of
a
lemon, a
thin
slice
of
toast,
some
ground
nutmeg
and
some
pulverized
ginger
in
a
large
wineglassful
of
brandy;
add
a
sprig
of
borage,
one
of
pimpernel,
and
some
slices
of
peeled
apples;
pour
over
it
two
quarts
of
porter
or
ale,
sweeten
with
three
tablespoonfuls
of
sugar;
cool
it,
and
serve
with
cheese,
bread
and
butter.
438.
Colb
Bialjojj.
Peel
a
green,
bitter
orange
very
thin;
put
that
in
a
new
earthen
pot;
infuse
it
in
one
bottle
of
best
Bordeaux
or
Bur-
gundy
in
the
well-covered
pot
from
ten
to
twelve
hours;
strain,
and
sweeten
at
discretion.
439.
<ngli0l)
Bishop.
(WARM.)
Make
slight
incisions
into
the
rind
of
four
small,
bitter
or-
anges;
roast
them
before
a
fire,
on
a
grate,
on
both
sides;
place
them
in
an
enameled
pot;
add
two
bottles
of
fine
claret,
a
few
pieces
of
cinnamon
and
a
fried
bread-crust;
cover
the
pot
well,
and
let
it
simmer
from
six
to
eight
hours;
strain
the
wine
through
flannel,
and
sweeten
to
taste
and
serve.
440.
Hussian
Bisljop.
Peel
the
rind
of
four
bitter
oranges;
put
in
a
tureen
and
in-
fuse
with
three
bottles
of
Muscat
Lunel
for
an
hour;
strain
the
wine
through
flannel;
bottle,
and
place
on
ice
for
one
or
two
hours;
then
serve
in
glasses.