178 / 244
178
Wine
Cups.
of
mint,
1
of
horehound
;
when
sufficiently
herbed,
strain
clear
with
pressure
;
add
thin
peel
of
a lemon,
the
juice
of
same,
and
of
2
oranges
;
put
all
into
a
jug
with
a
21b.
lump
of
ice
;
add
a
bottle
of
soda-water
and
a
bottle
of
sparkling
Moselle
;
stir,
cover,
and
serve.
Moselle,
No.
6.
—
Bottle
of
Moselle
;
flavour
with
Angelique,
or
2
tablespoonfuls
of
Creme
d’Ange,
lique
(iced),
bottle
of
aerated
lemonade
(iced),
or
potass
water.
Moselle,
No.
7.
—
Bottle
of
Moselle,
wine-glass
of
.dry
sherry,
3
slices
of
pine-apple,
or
2
apricots
sliced,
thin
peel of
^
an
orange
;
sugar
to
taste
bottle
of
seltzer
water,
some
lumps
of
Lake
ice.
Sauterne.
—
Bottle
of
Sauterne,
2
sliced
peaches,
1
sliced
apricot
;
infuse
the
first
in
sufficient
brandy
to
cover
them
;
strain
with
pressure
;
break
the
stones
of
the
fruit
;
add
to
the
spirit,
and
strain
;
add
the
wine
and
2
bottles
of
potass
water
;
serve
with
lumps
of
Lake
ice.
No.
2.
—
Bottle
of
Sauterne,
wine-glass
of
Amon-
tillado,
1
drop
essence
ambergris,
on
lump
of
sugar,
which
break
in
two,
and
use
half
the
quantity
(ambergris
being
very
powerful)
;
1
oz.
white
bruised
sugar-candy
;
mix
the
sugar,
sherry,
and
ambergris
;
when
well
mixed,
put
in
slice
of
cucumber,
the