176 / 244
17G
Wine
Cups.
sweeten
to
taste,
ice
up,
and
before
serving
add
1
bottle
of
German
seltzer
water.
No.
G.
—
Quart
of
Rhenish
wine,
gill
of
old
East
India
arrack,
strained
juice
of
2
lemons,
oleo-
saccharum
of
same,
G
woodruff
leaves,
or
sprigs
of
mint,
then
mis
together
;
when
sufficiently
herbed,
strain
;
sweeten
to
taste
;
ice
up,
and,
before
serving,
add
2
bottles
of
potash
water.
No.
7.
—
Bottle
of
sparkling
hock,
sprig
of
fresh
mint,
glass
of
English
gin
or
Scotch
whisky
;
mace-
rate
the
mint
in
the
spirit
till
well
flavoured;
strain,
then
add
1
pint
of
shaven
ice,
and
the
wine
;
stir
up,
and
serve.
A
la
Gurton,
No.
8.
—
Rub
the
rind
of
a
man-
darin
orange
with
a
lump
of
sugar
;
put
this
into
a
jug;
1
drop
of
lemon-grass
oil
on
sugar
and
a
slice
of
cucumber
;
pour
on
1
gill
of
pale
brandy
when
sufficiently
flavoured,
strain
into
a
bottle.
Take
\
pint
of
lemon-juice, strained
clear
by
fil-
tering
it
through
washed
sand,
which
well
sweeten
;
ice
well 3
bottles
of
sparkling
hock
and
2
bottles
of
seltzer
water
;
when
ready
for
use,
mix
the
wine
and
juice
together,
add
i
gill
of
citronelle
(or
Maraschino)
;
and
according
to
taste,
the
aromatic
spirit,
then
the
seltzer
water
;
keep
it
cool,
and
serve.