184 / 244
184
Ale
Cups.
orange-juice
(strained),
the
oleo-saccharum
of
3
oranges
and
3
lemons,
bottle
of
orange-brandy,
10
drops
(or
more
to
taste,
if
required)
of
essence
of
apple
;
mix
well
together
;
sweeten
to
taste,
and
add
1
quart
of
shaven
ice
and
8
bottles
of potass
water
;
keep
iced
till
required
;
freeze
up
as
much
as
possible.
Alg,
and
Beer
Cups
should
be
made
with
good
sound
ale,
and
drunk
from
the
fankard
;
being
more
palatable
and
presentable
in
this
way
than
in
glasses.
Cambridge
Ale
Cup.
—
Boil
in
3
pints
of
water
1
oz.
of
cloves,
1
oz.
of
cinnamon,
1
oz.
of
mace,
(all
bruised
together),
for
one
hour
;
strain
clear
;
add
3
oz.
pounded
sugar,
with
the
juice
and
thin
peel
of
a
lemon
;
then
3
pints
of
good
college
ale,
and
t>-
pint
of
sherry
;
make
hot
immediately
before
serving
;
add
a
thin
slice
of
fresh
toast,
with
some
nutmeg
grated
on
it.
Ale
Cup.
—
Macerate
4
oz.
cinnamon,
2
cloves,
1
allspice,
a
little
grated
nutmeg,
in
a
gill
of
sherry
;
in
two
hours,
strain
;
press,
and
put
this
in
a
jug;
pour
in
2
pints
Burton
ale
(No.
1),
and
9
4
bottles
Rawlings’
ginger
beer.
This
is
a
drink
that
will
make
you
forget
all
care
;
a
little
ice
is
an
improvement
in
the
glass.