1 (quart) bottle of claret.

1 (pint) bottle of champagne. 1/2 pint best sherry.

2 lemons, sliced.

1/4 pound loaf sugar dissolved in 1 cup cold water.

Let the sugar, water and sliced lemon steep together half an hour before adding to the rest of the ingredients. Shake all well together in a very large pitcher twenty or thirty times, and make thick with pounded ice, when you are ready to use it.

There is no better receipt for the famous "claret cup " than this.