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193
Juleps,
Sfc.
Gin
Julep.
—
4
sprigs
of
mint,
1
gill
of
gin,
i
gill
of
Maraschino,
1
pint
of
pounded
ice
;
use
straws.
White-wine
Julep.
—
Two
or
three
sprigs
of
mint,
\
oz.
of
sugar,
^
pint
of
any
kind
of
white
wine
;
fill
up
with
shaven
ice
;
lay
a
slice
of
lemon
on
top,
with
pounded
barley-sugar
;
use
straws.
Season
Ticket.
—
Put
into
an
ice
pitcher
1
bottle
of
cider,
1
gill
of
good
lemonade,
2
glasses
of
dry
sherry,
1
teaspoonful
of
orange-flower
water,
8
sprigs
of
mint;
sweeten
to
taste;
add
lib.
of
shaven
ice.
Mulled
Egg-wine.
—
Beat
up
an
egg
with
3
glasses
of
sherry
and
teaspoonful
of
sugar
;
add
some
grated
ginger,
and
carefully
1-
pint
boiling-
water,
stirring
the
while
;
grate
on
a
little
nutmeg
before
serving.
Sleeper.
—
Boil
in
pint
of
water
6
cloves,
£
oz.
cinnamon
(bruised),
8
coriander
seeds,
oz.
sugar
strain,
and add
juice
of
^
lemon,
and
£
pint of
old
rum
;
break
the
yolks
of
two
eggs
in
a
basin
;
pour
in
the
mixture
gradually,
whisking
the
while
;
when
well
frothed,
strain
through
a
sieve
into
a
large
tumbler.
Locomotive.
—
Make
1
pint
of
red
Roussillon
or
Burgundy
nearly
boil
;
beat
up
2
yolks
of
eggs
with
o