455. Another

A handful of woodruff, four sprigs of balm, four to six mint-leaves, as many young strawberry-leaves, and cassis-leaves are put in a bowl; add two lemons cut into slices, freed from peel and seeds, and two or three bottles of Moselle wine; let soak not longer than half an hour, add sugar to taste, and ice, if desired.

(N. B. The first one is, to repeat it once more, the simplest and best one.)

456. Militia Bowl

A beverage similar to Bishop or Cardinal. Infuse the rind of two lemons in one quart of good, white wine six or eight hours; filter the wine, sweeten with half a pound of sugar, put it on ice, and use it when you please.

457. Nectar

Peel twelve ripe, very fine choice apples; cut into very thin slices; put that in a bowl with the thinly peeled rind of two lemons, cover the slices thickly with powdered sugar, and pour over it a bottle of Rhine or Moselle wine. Cover the bowl, and let it stand from ten to fourteen hours; add, the following day, a bottle of Moselle and one of champagne; put the bowl on ice, and serve.

458. Nectar In The English Style

(FOR BOTTLING.)

Put the rind of two or three lemons, one pound of raisins (without seeds and cut in pieces), one and a half pounds of loaf-sugar, in a tureen, and pour over it nine quarts of boiling water; after cooling add the juice of the lemons, let the beverage stand a week in a cool place; stir daily, then filter through a flannel bag, and bottle; you may use it right away.

459. Another

Two pounds of raisins (without seeds and cut in small pieces) and four pounds of sugar are infused in nine quarts of boiling water; stir until the water is getting cool; add two lemons (cut in slices), one and a half to two quarts of rum or best brandy; cover the vessel well and let it stand a week; stir daily a few times, press all through flannel, let it stand for another week for getting clear; decant into bottles for immediate or future use.

460. Orange Bowl

Rub the peel of one large or two small oranges on sugar; pour over it a bottle of Moselle wine, and let it stand two hours; then peel six oranges very neatly, divide them into nice cuts, remove the seeds and their inner skin, partially, that the juice may flow out freely; add one pound of pulverized sugar and four bottles of white wine; put the bowl on ice, and add, before serving, a bottle of champagne.

461. Orange Cardinal

Peel an orange very thin with a sharp knife; add three bottles of Rhine wine; let it stand at least from eight to twelve hours; strain the wine through a sieve; add the juice of six oranges and one and a half pounds of sugar.

462. Orgeat

This is a cooling beverage, especially adapted for sick persons who are forbidden to drink lemonades; but in many cases, as by dancing parties, musical entertainments, etc., also for the healthy, very refreshing and pleasing.

Pour boiling water over one-fourth pound of sweet and eight to ten bitter almonds; place in a sieve; skin them; mash with one-fourth of a pound of sugar, and add, while mashing, a few drops of cold water. Put it in a china pot; add, gradually, one pint of cold water, stir well, and let the mixture stand in a cool place two hours; strain through a cloth; place it on ice; add another quart of cold water and one pony of orange-flower water, and serve.