(An American Receipt.) "Strip the tender leaves of mint into a tumbler, and add to them as much wine, brandy, or any other spirit, as you wish to take. Put some pounded ice into a second tumbler; pour this on the mint and brandy, and continue to pour the mixture from one tumbler to the other until the whole is sufficiently impregnated with the flavour of the mint, which is extracted by the particles of the ice coming into brisk contact when changed from one vessel to the other. Now place the glass in a larger one, containing pounded ice: on taking it out of which it will be covered with frost-work."
Dissolve six ounces of loaf sugar in a pint of boiling water, and mix with them a quarter-pint of lemon-juice, and the same quantity of sherry; then add three quarters of a pint of cold milk, stir the whole well together, and pass it through a jelly-bag till clear.
Rasp, with a quarter-pound of sugar, the rind of a very fine juicy lemon, reduce it to powder, and pour on it the strained juice of the fruit. Press the mixture into a jar, and when wanted for use dissolve a tablespoonful of it in a glass of water. It will keep a considerable time. If too sweet for the taste of the drinker, a very small portion of citric acid may be added when it is taken.
To do this in the best and quickest maner, rinse such amongst them as may particularly require it; put a little hay or a coarse cloth into a copper, and arrange them in it as compactly as possible; cover them with cold water, light the fire, and boil them gently for half an hour; take them out, let them cool, rinse them well, and when dry they will be ready for use. One or two may be broken in the process, but it is considered the most advantageous method of proceeding where they are very extensively used.