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244
BOWLS.
cool
place;
take
the
woodruff
out,
sweeten
with
from
four
to
five
ounces
of sugar,
stir
well,
and
serve
the
aromatic beverage
at
once.
You
improve
the
fine
taste
by
adding
the
thin
slices
of
one
or
two
peeled
oranges.
If
you
prepare
this
delicious
beverage
in
this
simple
way,
it
is
the
best,
as
the
unadulterated
aroma
of
the
woodruff
is
obtained;
but
take
care
that
you
do
not
leave
the
herb
too
long
in
the
wine
or
you
will
get
headache
from
it.
451
Two
handfuls
of
woodruff,
two
or
three
oranges
cut
into
slices,
two
bottles
of
white
wine,
and
two
bottles
of
claret
are
put
in
a
bowl;
let
it
infuse
an
hour,
take
the
herb
out,
and
sweeten
to
taste.
455.
A
handful
of
woodruff,
four
sprigs
of
balm,
four
to
six
mint-
leaves,
as
many
young
strawberry-leaves,
and
cassis-leaves
are
put
in
a bowl;
add
two
lemons
cut
into
slices,
freed
from
peel
and
seeds,
and
two
or three
bottles
of
Moselle
wine;
let
soak
not
longer
than
half
an
hour,
add
sugar
to
taste,
and
ice,
if
desired.
(N.
B.
The
first
one
is,
to
repeat
it
once
more,
the
simplest
and
best
one.)
456.
Militia
JBowl.
A
beverage
similar
to
Bishop
or
Cardinal.
Infuse
the
rind
of
two
lemons
in
one
quart
of
good,
white
wine
six
or
eight
hours;
filter
the
wine,
sweeten
with
half
a
pound
of
sugar,
put
it
on
ice,
and
use
it
when
you
please.
457.
Jfactav.
Peel
twelve
ripe,
very
fine
choice
apples;
cut
into
very
thin
slices;
put
that
in
a
bowl
with
the
thinly
peeled
rind
of
two
lemons,
cover
the
slices
thickly
with
powdered
sugar,
and
pour
over
it
a
bottle of
Rhine
or
Moselle
wine.
Cover
the
bowl,
and
let
it
stand
from
ten
to
fourteen
hours;
add,
the
following
day,
a
bottle
of
Moselle
and
one
of
champagne;
put
the
bowl
on
ice,
and
serve.