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The
StilLRoom
and
half
a
pound
of
tartaric
acid.
Add
to
the
sugar
a
large
tea-spoonful
of
essence
of
lemon,
then
add
the
acid
and
soda,
and
well
mix.
The
sherbet
should
at
once
be
securely
bottled,
as
the
least
damp
destroys
its
virtue.
To
make
Sherry
Cobbler,
—
Half
fill
a
tumbler
with
shaved
ice.
Add
two
wine-glassfuls
of
sherry
and
a
table-spoonful
of
castor
sugar.
Stir.
This
should
be
served
with
straws.
To
make
a
Syllabub,
—
Place
in
a
large
basin
half
a
pint
of
sherry
and
three
ounces
of
castor
sugar.
Dissolve
the
sugar,
and
then
add
to
the
mixture
a
pint
of
warm
milk
slowly
poured
from
a
height
so
as
to
make
a
froth.
To
make
Tewahdiddle,
—
"
This
is
a
right
gossip's
cup,
that
far
exceeds
all
the
ale
that
ever
Mother
Bunch
made
in
her
lifetime."
To
half
a
pint
of
beer
add
a
dessert-spoonful
of
brandy,
half
a
tea-
spoonful
of
brown
sugar,
a
slice
of
lemon
and
some
nutmeg
grated.
It
may
be
drunk
cold,
or
the
beer
may
be
heated
before
mixing.
To
make
a
bowl
of
Wassail,
—
At
night
to
sup^
and
then
to
cards^
and
last
of
all^
to
have
a
flaggon
of
ale
and
apples^
drunk
out
of
a
wood
cup^
as
a Christmas
draughty
which
made
all
merry^
Boil
a
quarter
of
an ounce
each
of
bruised ginger,
cinnamon,
nutmeg,
and
a
couple
each
of
cloves,
corianders,
and
carda-
moms
in
three-quarters
of
a
tumblerful
of
water
for
ten
minutes.
Add
a
quart
of
ale,
a
bottle
of
sherry,
and
from
half
a
pound
to
a
pound
of
sugar.
Heat,
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