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2o8
the flowing bowl
the juice of half a lemon squeezed into a large
wine-glass, a liqueur-glass of old brandy being
added, and a dash of cayenne.
I have already alluded in another chapter to a
Prairie Oyster. A Worcester Oyster is made
in the same way, with the substitution of Wor
cester sauce for vinegar.
Brazil Relish.
This reads far more like an emetic than a
"livener"; but I am assured by one who has
been in Brazil—" where the nuts come from "—
and in the regions which border on the river
Plate, that 'tis used in those parts as a stimulant,
and is in high favour for that purpose.
Into a wine-glass half full of cura9oa pop the
unbroken yolk of a bantam's egg, and fill the glass
up with maraschino. 1 think I should prefer the
"Twist" of the workers in the. Borough hop-
market.
St. Mark's Pick-me-up,
a Venetian recipe. The original St. Mark
never wanted it.
Ten drops of Angostura bitters in a wine-glass,
filled up with orange-bitters. One wine-glassful of
old brandy, one ditto cold water, one liqueur-glassful
of cura^oa, and the juice of half a lemon. This, I
should say, ought to be mixed with a swizzle-stick.
Here follows a very old, and a very excellent,
recipe for