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WINE
CUPS.
—
“
0,
Peggy,
Peggy,
-when
thou
go’st
to
hrew,
Consider
well
what
you
’re
about
to
do.
Be
very
wise
—
very
sedately
think
That
what
you
’re
going
to
make
is
drink
Consider
who
must
drink
that
drink,
and
then
"What
’tis
to
have
the
praise
of
honest
men
The
future
ages
shall
of
Peggy
tell,
The
nymph
who
spiced
the
brewages
so
well.”
Claret
Cup
d
la
Brunow,
for
a
Party
of
Twenty.
—
This
cup
is
much
appreciated
in
Russia,
and
has
long
enjoyed
deserved
popularity
amongst
the
highest
in
that
country.
Put
into
a
large
vessel
imbedded
in
a
mixture
of
ice
and
salt
—
the
proportion
of
31bs.
of
salt
to
1
21bs.
of
ice
is
a
very
good
one
—
some
sprigs
of
balm
and
borage,
or
slices
of
cucumber
(not
too
much,
or
it
will
render
the
drink
disagreeably
over-hei'bed);
pour
on
the
herbs
1
pint
of
sherry,
£
pint
of
brandy
;
then
the
peel
of
a
lemon
rubbed
off
lightly,
with
a
lump
of
sugar
(oleo-saccharum)
;*
add
the
strained
juice
of
1
lemon
and
3
oranges,
pint
of
*
Oleo-saccharum
is
the
name
by
which
the
sugared
essence
of
lemon
and
orange
peel,
&c.,
is
known.
It
is
made
by
rub-
bing
a
piece
of
sugar
on
the
outer
rind
of
the
fruit,
and
scraping