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The Bon 'Vivant's Companion
To make a quart of Flip: Put the ale on the fire to
warm, and beat up three or four eggs with four ounces
of moist sugar, a teaspoonful of grated nutmeg or gin
ger, and a gill of good old rum or brandy. When the
ale is nearly boiling, put it into one pitcher, and the rum
and eggs, etc., into another, and turn it from one pitcher
to another till it is as smooth as cream.
Juleps
The Julep is peculiarly an American beverage, and in
the Southern states is more popular than any other. It
was introduced by CaptainMarryat into England, where
it is now quite a favorite. The gallant captain seems to
have had a penchant for the nedtareous drink, and pub
lished the recipe in his work on America. We give it in
his own words: "I must descant a little upon the mint
julep, as it is, with the thermometer at 100 degrees, one
of the most delightfuland insinuating potations that ever
was invented, and may be drunk with equal satisfadbion
when the thermometer is as low as 70 degrees. There are
many varieties, such as those composedof claret,Madeira,
etc., but the ingredients of the real mint julep are as fol
lows (I learned how to make them and succeeded pretty
well): Put into a tumbler about a dozen sprigs of the tender