1908 The World's Drinks and How to Miw Them by Hon Wm Boothby (1st edition)

O, P eggy, Peggy, when thou go'st to brew; Consider well what you're about to do; Be very wise--very sedately think That what you' re going to make is-drink! Consider who must drink t hat drink, and then 'i'ilbat 'tis to have the praise of honest men; The future ages shall of Peggy tell, Tho nymph who spiced the beverages so well.

- Emil Darri'lllon.

BRANDY TODDY. 414 Place half a teaspoonful of suga r in a small bar-glass, and dissolve it in about two teaspoonfuls of water; leave a small spoon in the glass and hand the customer a bottle of cognac, allowing him to help himself. Serve ice water on the side. 415 Make the same as Branc1y ' Toc1c1y, with Holland Gin substituted for cognac. 416 Dissolve a dessertspoonful of bar sugar in a highball glass in plain water, add a piece of .ice and a jigger of the desired brand of liquor; stir and serve. A piece of lemon peel may also be added. GIN TODDY. LONG TODDY.

417

OLD FASHIONED TODDY.

A LA. GUS MELBOURNE, SPOKANE, WA.SH. Into an old-fashioned heavy-bottomed bar-glass place a piece of loaf sugar ( a cube will do) and a little seltzer or plain water; muddle with a toddy-stick until all the sugar has dissolved; add a piece of ice, a piece of twisted lemon peel and a jigger of whiskey; stir and sene ~vith ice water on the side.