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

lemon,rubbed off on loafsugar,a bunch of borage, balm, or verbena; add 2 bottles of seltzer or soda water just previous to serving. Mis as No.16. No. 17A.-THE NATIONAL RIFLE CUP. l^j^O 1 bottle of claret, add half the peel of a lemon cut thin, and a few slices, 1 wine- glass each of brandy and curagao, 1 table- spoonful of powdered loaf sugar, a few sprigs of borage or the rind ofa small cucumber. Mis well. Some pieces of pure block ice. Just previous to serving add 1 syphon bottle oflemonade. No. 18.-PERRY CUP. 1 bottle of sparkling perry add a glass of cognac,1 bottle of lemonade, the peel of half a fresh lemon cut thin and the juice, a liqueur glass of Maraschino, Noyeau, or 4drops of the essence ofjargonelle pear; powdered sugar or candy to taste. A few sprigs of borage, balm, or woodroffe can be used in this cup, or cucumber rind. Mix as No.1. For essences see advb. No. 19.-CYDER CUP. JO 1 bottle ofsparkling cyder,add 1 glass of pi cognac, peach or orange brandy,1 bottle of lemonade, the peel of halfa^esh lemon cut thin,3 or 4 drops of the essence of apples, 1 glass of pink Noyeau or cloves, powdered sugar or candy to taste, either sprigs of borage, balm,