lumpa, on e bottle of Cognac, on e bottle of sherry or Madeira, three bottles of Moselle or hock, on e bottle of champagne^ half a pound of blanched almonds, th e thinly shred rind of four lemons, four peaches sliced, or on e pine-apple or preserved fruit. These ar e th e ingredients* Now to prepare th e nectar. O n a large well-tinned copper stewpan place a gridiron, an d on the gridiron the big lumps of sugar. Pour by degrees the Cognac over the sctgar^ lighting it as you pour i t on . The sugar dissolves through th e bars of th e gridiron, and the spirit i s burnt out : this constitutes caramel. Next add the sherry and fruity materials, which allow to digest for fifteen minutes, after which pour in th e Moselle, an d transfer the compound into a bowl. O n serving ad d a bottle of champagne. Serve round in flat champagne-glasses with a spoon t o each fo r ex - tracting the fruit. (Cutler.)
01)1 TO BEER.
Hail, beer! In aE thy forms of Porter, Stingo, Stout, Swipes, Double X ?
Ale, Heavy, Out and Out,
Moat dear. Hall! tliou that mak'st man's heart as big as Jove's, Of "Ceres' gifts tlie best, That furnishes* A cure for all our griefs, a barm for all ouis-loaves.
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