Mixed
Drinks
ness
or
decay.
The
best
perry
contains
about
9%
of
abso-
lute
alcohol;
ordinary
perry,
from
5
to
7%.
Perry
is
a
very
pleasant-tasted
and
wholesome
liquid.
When
bot-
tled,
champagne
fashion,
it is
said
to
frequently
pass
for
champagne
without
the
fraud being
suspected.
Pineapple
Julep
Pineapple,
either
fresh
or
preserved,
1;
sparkling
Moselle,
1
bottle;
gin,
1
gill;
raspberry
syrup,
1
gill;
maraschino,
J^
gill;
oranges
(juice
of),
2;
crushed
ice,
1
lb.
Slice
the pineapple
rather
thinly,
and
divide
each
slice
into
8
sections.
Put
all
the
liquids
into
a
glass
jug
or
bowl,
add
the
ice
and
prepared
pineapple,
and
serve.
Purl
To
warm
ale
or
beer
add
bitters,
1
glassful,
or
q.
s.
Some
add
spirit.
Sangaree
One-third
of
wine
in
water,
with
sugar
and
nutmeg
to
the
taste.
Frozen.
—
Nothing
can
be
more
r§
freshing
at
the
dinner
table
in
hot
weather
than
claret
or port
wine
made
into
sangaree,
with
proportions
of
water,
sugar
and
nutmeg
as
taste
shall
direct,
then
frozen,
with
the
addition
of
a
few
whites
of
egg,
beaten
to
a
froth.
Send
to
table
exact-
ly
as
you
would
Roman
punch.
Shandy
Gaff
Equal
quantities
of
cold
ale
or
beer
and
good
ginger
ale.
Empty
the
bottles
into
a
jug
in
which
some
lump3
of
ice
have
been
broken,
and
serve
when
quite
cold.
Sherry
Cobbler
1.
—
Sherry,
J^
pt.;
orange
juice,
1
teaspoonful;
fine
white
sugar,
1
teaspoonful;
crushed
ice.
Half
fill
a
large
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