1869 Cooling Cups and Dainty drinks by William Terrington

WINE CUPS. —

“ 0, Peggy, Peggy, -when thou go’st to hrew, Consider well what you ’re about to do. Be very wise — very sedately think That what you ’re going to make is drink

Consider who must drink that drink, and then "What ’tis to have the praise of honest men The future ages shall of Peggy tell, The nymph who spiced the brewages so well.” Claret Cup d la Brunow, for a Party of Twenty. — This cup is much appreciated in Russia, and has long enjoyed deserved popularity amongst the highest in that country. Put into a large vessel imbedded in a mixture of ice and salt — the proportion of 31bs. of salt to 1 21bs. of ice is a very good one — some sprigs of balm and borage, or slices of cucumber (not too much, or it will render the drink disagreeably over-hei'bed); pour on the herbs 1 pint of sherry, £ pint of brandy ; then the peel of a lemon rubbed off lightly, with a lump of sugar (oleo-saccharum) ;* add the strained juice of 1 lemon and 3 oranges, pint of * Oleo-saccharum is the name by which the sugared essence of lemon and orange peel, &c., is known. It is made by rub- bing a piece of sugar on the outer rind of the fruit, and scraping