1862 Bar Tender's Guide price $1.50 by Jerry Thomas

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ENGLISH CTIRAgOA. 73 The yolks ofa dozen eggs are well whisked up.and put into a quartofstrong beer; to this is added a pint ofgin; a bottle of sherry is put into a saucepan, with a stick of cinnamon, a nutmeg grated, a dozen large lumps ofsugar, and the rind ofa lemon peeled very thin; when the wine boils, It IS poured upon the gin and beer, and the whole drunk hot. 186. Claret Cup. To a bottle of thin claret add halfa pint ofcold water,a table-spoonful offinely powdered sugar, and a teaspoonful of cinnamon, cloves, and allspice, finely powdered and mixed together. Mix: all well together, then add half the thin rind of a small lemon. This is a delicious summer beverage for evening parties. See No. 191. 187. Porter Cup. Mix in a tankard or covered jug a bottle of porter, and an equal quantity of table-ale ;• pour in a glass of brandy^ a dessert-spoonful of syrup of ginger, add three or four lumps ofsugar, and halfa nutmeg grated; cover it down, and expose it to the cold for half an hour; jnst before Bending it to table, stir in a teaspoonful of carbonate of soda. Add the fresh-cut I'ind of a cucumber. • 188. English Curacoa. Cut away the peel of oranges very thin, until you have obtained halfa dozen ounces of it; put these into a quart bottle,and then pour in a pint ofgenuine whiskey. Cork the bottle doivn tightly, and let the rind remain infused for ten or twelve days, giving the bottle a good shake as often as you have an opportunity for so doing; at the end of this period, take out tlie orange peel, and fill the bottle 4