1872 The Gentleman's Table Guide (2nd edition)

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Tlie GentleniarL's Table Guide.

No. 16.-THE LOVING CUP. (the city companies.)

bottles of port wine, 1 do. of sherry, 1 do. of claret, 1 gill of cognac, the peel ^ of 2 fresh lemons cut very thin. Take 1 02. of the following spices:—Cinnamon, cloves, and allspice boiled in a pint of water until it is reduced one half; strain off, and when cold add the juice of 2 fresh lemons, sweeten to taste, flavour with 1 glass each Maraschino and curacao; place the ingredients imbedded in rough ice for 1 hour. Just previous to serving add 2 bottles of seltzer water and 1 of soda water, thin slices of lemon, and grated nutmeg on the top. Kote.—Itis tlie ancient custom at all the civic festivities, after the grace hasbeen said or sung,and the"Toast Master" ^ has duly announced the names of the principal guests, for the Master or President to rise and take the loving cup, bidding them all a hearty welcome ; the guest on his left rising at the same time and taking off the cover, which he holds in his right hand;he then returns the coverto its place; after they have bowed their acknowledgments to each other the cup is then passed round,each taking off the cover in his turn. The origin of one holding the covet while the other is drinking was, according to our antiquarians, to prevent any treachery such as was occasionally practised by the Ancient Britons,the right band being employed in holding the cover instead of a dagger. No.17.^THE LOVING OR GRACE CUP. 1 bottle of Muscat or Malmsey Madeira add half a pint of cherry brandy,1 glass of pineapple syrup,thejuice and peel ofafresh