1869 Drinking Cups and their Customs (Mixellany)

COTS AND THEI R CUSTOMS .

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gin, one wine-glass of sherry, two tablespoonful of American bitters, plenty of cloves and cinnamon, and four tablespoonful of moisfc sugar. Copus Cup, Heat two quarts of alej add four wine-glasses of brandy, three wine-glasses of noyau, a pound of lump sugar, and tlie juice of one lemon. Toast a slice of bread, stick a slice of lemon on. it with, a doien cloves, over which grate some nutmeg, and serve hot, Donaldson*'$ Beer Cup. To a pint of ale add the peel of half a lemon, half a liqueur-glass of noyau, a bottle of seltzer-water, a little nutmeg and sugar, and ice to taste. Freemasons? Cup, A pint of Scotch ale, a pint of mild beer, half a pint of brandy, a pint of sherry, half a pound of loaf sugar, and plenty of grated nutmeg* This cup may be drank either hot or cold. Egg Mp. Add the whites and yolks of three eggs, beaten toge- ther with three ounces of lump sugar, to half a pint of strong ale j heat the mixture nearly to the boiling-point ; then pu t in two wine-glasses of gin or rum (the former being preferable), with some grated nutmeg and ginger j add another pint of ho t ale, and pour the mixture frequently from one jug to another before serving*