1903 The Flowing Bowl by Edward Spencer

THE FLOWING BOWL

94

two bottles of Seltzer water and three bottles of soda-water. Mix well, and sweeten to taste. Let the mixture stand for an hour, then strain, and put a large block of ice in it. Serve in small tumblers ; and if champagne be substituted for claret, and noyeau for raspberry syrup, a most excellent cham pagne cup will be the result. Beware, however, of too free a hand with the noyeau. This liqueur contains hydrocyanic (otherwise Prussic) acid, and should only be used cautiously, unless evil be wished to your guests. Cider Cup, or Cold Tankard. This is a favourite beverage for schoolboys and university students. I cannot say that I have encountered it since the early sixties, but 'tis a refreshing drink for the river-side and the cricket- field. Extract the juice from the peel of one lemon by rubbing loaf-sugar on it; cut two lemons into thin slices ; the rind of one lemon cut thin, a quarter of a pound of loaf-sugar, and half a pint of brandy (I don't think they allowed as much brandy as this at my old school). Pdur the whole into a large jug, mix it well together, and pour one quart of cold spring-water upon it. Grate a nutmeg into it, add onepint of whitewine, anda bottle of cider, sweeten to taste with capillaire or sugar, put a handful of balm and the same quantity of borage in flower, stalk downwards. Then put the jug containing this liquor into a tub of ice, and when it has remained there one hour it will be fit for use. The balm and borage should be fresh gathered. And here a few words as to the virtues of these. In Evelyn's Acetaria it is written :—" The