1903 The still-room by C. Roundell

The StilLRoom

and half a pound of tartaric acid. Add to the sugar a large tea-spoonful of essence of lemon, then add the acid and soda, and well mix. The sherbet should at once be securely bottled, as the least damp destroys its virtue. To make Sherry Cobbler, — Half fill a tumbler with shaved ice. Add two wine-glassfuls of sherry and a table-spoonful of castor sugar. Stir. This should be served with straws. To make a Syllabub, — Place in a large basin half a pint of sherry and three ounces of castor sugar. Dissolve the sugar, and then add to the mixture a pint of warm milk slowly poured from a height so as to make a froth. To make Tewahdiddle, — " This is a right gossip's cup, that far exceeds all the ale that ever Mother Bunch made in her lifetime." To half a pint of beer add a dessert-spoonful of brandy, half a tea- spoonful of brown sugar, a slice of lemon and some nutmeg grated. It may be drunk cold, or the beer — At night to sup^ and then to cards^ and last of all^ to have a flaggon of ale and apples^ drunk out of a wood cup^ as a Christmas draughty which made all merry^ Boil a quarter of an ounce each of bruised ginger, cinnamon, nutmeg, and a couple each of cloves, corianders, and carda- moms in three-quarters of a tumblerful of water for ten minutes. Add a quart of ale, a bottle of sherry, and from half a pound to a pound of sugar. Heat, 126 may be heated before mixing. To make a bowl of Wassail,