170 / 244
170
Wine
Cups.
No.
2.
—
Into
a
large
jug put
a
few
sprigs
of
balm
and
borage,
with
thin
lemon-peel
;
add
£
gill
of
brandy,
gill
of
port
wine,
2
oz.
pounded
sugar
;
pour
in
2
bottles
of
soda-water
and
claret
;
stand
in
refrigerator
on
ice
till
required
;
do
not
let
the
herbs
or
lemon
remain
in
too
long,
or
they
will
overpower
the
wine
disagreeably.
Burgundy
Cup,
No.
1.
—
To2
bottles
of
Burgundy
add
L
pint of
port
wine,
^
pint
of
good
cherry-brandy,
juice
of
2
oranges
and
1
lemon
(strained),
slice
of
cucumber,
sprig
of
lemon-scented
verbena
;
mix
to-
gether
half
an
hour
in
a
refrigerator
;
withdraw
the
herbing
;
add
sugar
to
taste,
3
bottles
of
seltzer
water,
and
a
quart
of
shaven
ice,
or
lumps.
Burgundy
Cup,
No.
2.
—
Bottle
of
sparkling
Bur-
gundy,
1
bottle
of
Chablis,
liqueur-glass
of
citronelle
or
Chartreuse,
a
slice
of
cucumber,
2
bottles
of
potash
water,
and
a
quart
of
Lake
ice
in
lumps
;
then
pro-
ceed
as in
previous
formula.
Burgundy
Cup,
No.
3.
—
Bottle
of
ordinary
Bur-
gundy, 4
gill
of
ordinary
brandy
;
4
fresh
black-
currant
leaves
or
buds,
steeped
in
the
brandy
two
hours
;
sweeten
with
1
oz.
powdered
sugar-candy
when
all
well
blended,
strain
the
leaves
;
add
bottle
of
aerated
lemonade,
and,
just
before
serving,
a
pound
of
ice,
in
small
lumps.