177 / 244
Moselle.
177
No.
9.
—
Macerate
Jib.
of
fresh
greengages,
apri-
cots,
or
peaches
in
1
pint
of
gin;
strain
with
pressure;
add
this
to
a
quart
of
Rhenish
wine
and
1
bottle
of
potash
water.
One
or
more
of
the
kernels
bruised
and
left
in
the
spirit
is
an
improvement.
Bottled
Velvet
(d la
Sir
John
Bayley
).
—
Bottle
of
Moselle,
J
pint of
dry
sherry,
thin
peel
of
1
lemon,
2
tablespoonfuls
of
pounded
sugar
;
mix
when
sufficiently
flavoured,
and
strain
;
add
ice,
and
serve up.
Moselle,
No.
2.
—
Bottle
of
sparkling
Moselle
(iced),
pint
of
lemon
-water
ice
;
add,
if
desired,
2
drops
of elder-flower
water,
as
it
imparts
a
distinctive
flavour;
1
bottle
of
German
seltzer
water
(iced).
Moselle,
No.
3.
—
Bottle
of
Moselle
(iced),
pint
of
Chablis
(iced),
J
pint
of
pine-apple
ice,
bottle
of
aerated
lemonade
(iced),
bottle
of
potass
water
(iced)
;
mix
well
in
iced
vessel
;
serve
and add
cucumber,
if
cool
taste
is
required.
Moselle,
No.
4.
—
2
bottles
of
Moselle
(sparkling
muscat),
J
gill
of pale
brandy,
J
pint of
thin
bright
strawberry syrup
;
mix,
and
add
1
quart
of
shaven
ice.
Moselle,
INo.
5.
—
Infuse
in
a
gill
of
sherry
or
brandy
(or
both)
2
leaves
of
black
currant,
2
leaves
N