183 / 244
Cider
Cups.
183
macerate
the
herb
in
the
wine,
strain
clear;
add
the
flavouring
and
the
cider
;
sweeten
to
taste
pour
in
on
a
lump
of
ice
in
a
covered
vessel
;
add
soda-water
just
before
using.
No.
4.
—
Infuse
in
a
gill
of
brandy,
or
whisky,
1
scruple
of
the
essence
of
jargonelle
pear
(acetate
of
amyl),
2
dessert-spoonfuls
of
guava
jelly,
or
quince
;
slice
of
cucumber,
if
desired,
for
a
cool
taste
;
.quart
of
cider,*
bottle
of
perry,
sugar
to taste
;
add
3
bottles
of
lemonade
or
soda-water
;
ice
up.
No.
5.
—
1
bottle
of
cider,
^
pint
green
ginger
wine,
2
bottles
ginger
beer,
tablespoonful
pounded
sugar;
mis
in
a
jug
containing
a
lib.
lump
of
Lake
ice.
Cider
Nectar
(a la
Harold
Littledale),
No.
6.
1
quart
cider,
1
bottle
soda-water,
1
glass
of
sherry,
1
small
glass
of
brandy,
juice
of
lemon
(strained),
j-
of
a
lemon
rubbed
on
sugar
;
sugar
and
nutmeg
to
taste
;
a
sprig
of
verbena
;
flavour
it
to
taste
with
extract
of
pine-apple
;
strain
and
ice
well.
This
cup
well
deserves
all
the
praise
it
has
received.
No.
7.
—
Bottle
of
sparkling
cider,
4
pint
of
dry
sherry,
liqueur-glass
of
Curacjoa,
quart
of
shaven
ice.
Cider
Cup
(
for
a
Gathering).
—
10
bottles
of
sparkling
cider,
3
ditto
sparkling
perry,
quart
of
rough
cider,
^
pint
of
lemon-juice
(strained),
pint
of