Put a scant cupful of granulated sugar into a glass pitcher, and squeeze upon it the juice of six large lemons. Set on ice until the sugar dissolves and you are ready to serve the sherbet. Stick half a dozen long stalks of mint in the pitcher, bruising the lower leaves slightly by pinching between the thumb and finger; put into the pitcher a cupful of pounded ice; shake hard for one minute and add two bottles of Ginger Ale. Pour out at once. It is a most refreshing and delicious drink in hot weather. The mint sprigs make it comely and graceful.

Mint Julep

Pound ice enough to fill as many glasses as there are people to be served. Into each glass put three or four sprigs of green mint and two lumps of sugar. Fill the glass with ice, stir, press, and shake until the sugar is dissolved ; pour in, then, enough water to fill the interstices of the ice within an inch of the top, stir up the sugar, and add a tablespoonful of the best old whiskey. Stir this in, and the julep is ready for drinking.

This is the real old Virginia "hail-storm" julep, compounded and drunk with gusto and comparative impunity in a day when liquors were pure, and men knew the true meaning of temperance. Now the best place for the fragrant stimulant is the sickroom, where it does good service.