1871 The Gentleman's Table Guide by E Ricket and C Thomas

18 The Gentleman's Table Guide. woodroffe, verbena, or the peel of cucumber. Mix as No. 1. No. 20.-BEER CUP. ^0 1 bottle of Edinburgh or Burton ale, 2 II®y bottles of ginger beer, 1 wineglass each gin and cloves, 1 liqueur glass of syrup of ginger, powdered sugar to taste, a thin slice of French roll, toasted a nice brown, not burned, and the peel of half a lemon; add half a pint of pure spring block ice. Just before serving, sprinkle a small quantity of grated nutmeg on the top. Use a silver cup. No. 21.-BEER CUP. |HE same as No. 20, substituting 1 bottle of Guinness's stout. No. 22.-THE CRICKETER'S CUP. (Mid Kent C. C.,by permisaion of M.A. Trougbton, Esq.) I^NE bottle or quart of ale, 2 glasses of sherry, 1 do. of cloves, 2 bottles of ginger beer, a small quantity of grated nutmeg on the top; add some pieces of pure spring block ice just before serving. No. 23.-THE LORNE OR SCOTTISH RIFLE CUP. PNE bottle of Scotch ale, 2glasses of brown sherry, 1 wineglass of plain syrup, or two tablespoonsful of powdered