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of gin; a bottle of Pop-Pi-Ya is put into a saucepan with a
stick of cinnamon, .a nutmeg grated, a dozen
larg~
lumps
of sugar, and the nnd of a lemon peeled very thin ; when
the wine boils it is poured upon the gin and beer, and the
whole drunk hot.
186. Pop-Pi-Ya Cup
To a bottle of Pop-Pi-Ya wine add half a pint of cold
water, a tablespoonful of finely powdered sugar, and a tea–
spoonful of cinnamon, cloves
~nd
allspice, finely powdered
and mixed together. M ix all well together, then add half
the thin rind
0£
a small lemon. This is a delicious summer
beverage for evening parties. See No. 191.
187. Porter Cup
M ix in a tankard or covered jug a bottle of porter,
and an equal quantity of table-ale ; pour in a glass of
brandy, a dessert-spoonful of syrup of ginger, add three
or four lumps of sugar, and half a nutmeg grated ; cover
it down, and expose it to the cold for hal£ an hour; just
before sending it to table, stir in a teaspoonful of car–
bonate of soda. Add the fresh-cut rind of a cucumber.
188. English Curacoa
Cut away: the peel of oranges very thin, until you have
obtained half a dozen ounces of it; put these
~nto
a quart
bottle and then pour in a pint of genuine whiskey. Cork
the
b~ttle
down tightly, and let the rind remain infused
for ten or twelve days, giving the bottle a good shake as
often as you have an opportunity for so doing; at the end
of this period, take out the orange peel, and fill .the bottle
with clarified syrup, shake it well with the spint, and let
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