441. Cardinal

Peel four bitter oranges with a sharp knife, very carefully; infuse the peel with four bottles of Rhine wine for ten hours; sweeten with one and a half pounds of sugar; put it on ice; strain and serve.

442. Another

Take two bitter and two sweet oranges; rub the rind of them on one and a half pounds of lump-sugar; put the sugar in a bowl; press the juice of the two sweet oranges over it; add a bottle of white wine; put it on ice; strain and serve.

443. Another

Peel three small oranges; put the rind in a bowl and pour a bottle of Moselle wine over it; strain the wine after eight hours; press the juice of seven or eight oranges on two pounds of lump-sugar; let the sugar melt in the first bottle of Moselle wine; add three others and a bottle of port wine; a little ananas syrup will increase exceedingly the taste of the bowl.

444. Celery Bowl A L' Amerique

Peel three or four fresh celery-roots; cut them into thin slices; cover them in a bowl thickly with powdered sugar; infuse with half a bottle of brandy, arrack, or rum, well covered, for twelve hours; strain, and add four bottles of Rhine wine and one bottle of champagne; put it for two hours on ice, and add, before serving, a scoop of fine ice.

445. English Cider Bowl

Make an extract of a spoonful of green tea in a half-pint of boiling water; let it stand for fifteen minutes; pour it into a bowl; add six ounces of lump-sugar, one bottle of cider, two wineglassfuls of brandy, half a pint of cold water, a couple of fresh cucumber slices, some leaves of borage, and two leaves of Roman sage, and place the bowl on ice.

446. Another

Peel a lemon or orange very thin; infuse the rind in a cup of boiling water in a bowl; add some borage-leaves, some cucumber slices, some sprigs of balm, half a pound of sugar, one pint of sherry, Madeira or Malaga (or, instead of this, two wine-glassfuls of brandy), and two bottles of cider; put the bowl on ice and serve.

447. Champagne Bowl

To one pound of lump-sugar add two bottles of Moselle wine, one bottle of Burgundy and two bottles of champagne; cover the bowl well and put it on ice.

448. Sherry Bowl

The rind of six lemons is infused four hours in one-fourth quart of boiling water; pour this water in a bowl; add the juice of two lemons, one pint of sherry, three gills of old Jamaica rum, three gills of brandy, one pound of lump-sugar, three pints of cold water, and one pint of boiling milk; mix everything thoroughly; strain it through flannel, and put it for four hours on ice.

449. English Claret Bowl

Peel an orange and cut it in slices, likewise half a cucumber; add a few sprigs of borage and balm, two or three tablespoonfuls of pulverized sugar, a wineglassful of brandy, or two glasses of sherry, two bottles of claret, and a bottle of Seltzer; stir everything well, put it two hours on ice, and strain before serving.