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173
Champagne.
of
cucumber
or of
borage
;
2
bottles
of
potass
water
or
seltzer
(iced)
;
1
pint
of
shaven
ice.
Champagne
Cup,
No.
7.
—
Bottle
of
champagne,
1
pint
of
tea,
gill
of
pale
brandy,
or
Curaijoa
;
make
an
infusion
of
1
oz.
of
gunpowder
and
orange
Pekoe
tea,
mixed,
but
be
careful
not
to
let
it
stand
too
long,
or
it
will
be
unpleasantly
strong
and
bitter
;
filter
the
decoction
clear,
to
which
add
the
brandy,
and
sweeten
to
taste
;
ice
up,
and
add
the
champagne
just
before
serving.
Champagne
Cup,
No.
8.
—
Bottle
of
sparkling
champagne
(iced),
bottle
of
soda-water
(iced),
2
oz.
powdered
loaf-sugar,
sprig
of
borage
and
balm,
juice
and
thin
peel
of
1
lemon
;
pour
the
cham-
pagne
on
the
lemon,
sugar,
and
herbs
;
cover
the
vessel,
which
is
in
ice,
till
the
sugar
is
dissolved
add
the
soda-water.
Champagne
Cup,
No.
9.
—
1
bottle
sparkling
champagne
(iced),
liqueur-glass
of
Curac;oa
or
Mara-
schino,
liqueur-glass
of
pale
brandy,
sprig
of
ver-
bena,
thin
slice
of
cucumber,
2
bottles
of
potash
water
;
ice
as
before
stated.
Champagne
Cup,
No.
1 0.
—
1
bottle
of
sparkling
champagne,
3
bottles
of
green-gooseberry
wine,
pint
of
orange-brandy
;
sugar
to
taste
;
6
bottles
of
aerated
lemonade,
or
soda-water
;
slice
of
cucum-