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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

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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