1934 Harry Johnson's new and improved Bartenders' Manual

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hot enough, place the entire mixture over the fire, and have it heated, but not boiled; then serve.

SODA NEGUS. (Use a small punch bowl; about one quart.) 1 pint of port wine; 12 lumps of white loaf sugar; 8 cloves; Grated nutmeg, sufficient to fill a small tea spoon; Put the above ingredients into a thoroughly clean sauce pan, warm and stir them well, but do not suffer it to boil; upon the warm wine empty a bottle of plain soda water. This makes a delicious and refreshing drink.

BOTTLED VELVET. (Use a punch bowl.)

1 bottle of moselle; ^ pint of sherry; 2 tablespoonfuls of sugar; 1 lemon; 1 sprig of verbena;

Peel the lemon very thinly, using only sufficient of the peel to produce the desired flavor; add the other ingredients; strain and ice.

ENGLISH CURAgOA. (Use a punch bowl.) 6 ounces of very thin orange peel; 1 pint of whiskey; 1 pint of clarified syrup; 1 drachm powdered alum; 1 drachm carbonate of potash;

Place the orange peel in a bottle, which will hold a quart with the whiskey; cork tightly, and put it aside for 10 to 12 days, shaking it frequently. Then strain