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THE FLOWING BOWL
two bottles of Seltzer water and three bottles of
soda-water.
Mix well, and sweeten to taste.
Let
the mixture stand for an hour, then strain, and put
a large block of ice in it. Serve in small tumblers ;
and if champagne be substituted for claret, and
noyeau for raspberry syrup, a most excellent cham
pagne cup will be the result. Beware, however, of
too free a hand with the noyeau. This liqueur
contains hydrocyanic (otherwise Prussic) acid, and
should only be used cautiously, unless evil be wished
to your guests.
Cider Cup, or Cold Tankard.
This is a favourite beverage for schoolboys and
university students.
I cannot say that I have
encountered it since the early sixties, but 'tis a
refreshing drink for the river-side and the cricket-
field.
Extract the juice from the peel of one lemon by
rubbing loaf-sugar on it; cut two lemons into thin
slices ; the rind of one lemon cut thin, a quarter of
a pound of loaf-sugar, and half a pint of brandy (I
don't think they allowed as much brandy as this at
my old school). Pdur the whole into a large jug,
mix it well together, and pour one quart of cold
spring-water upon it. Grate a nutmeg into it, add
onepint of whitewine, anda bottle of cider, sweeten
to taste with capillaire or sugar, put a handful of
balm and the same quantity of borage in flower, stalk
downwards. Then put the jug containing this liquor
into a tub of ice, and when it has remained there
one hour it will be fit for use. The balm and
borage should be fresh gathered. And here a few
words as to the virtues of these.
In Evelyn's Acetaria it is written :—" The