Cut the top off a lemon, and hollow out the interior with the handle-end of a spoon. Place the empty cone thus formed by the skin on the top of a large wine-glass. Fill the cone with brandy, rum, or whisky; take a fork, balance a piece of sugar on the prongs, set the spirit alight, and hold the sugar over the flame until it has melted into the cone. Then take a skewer, and pierce a small hole in the base of the cone. When all the spirit has trickled into the glass, throw the cone away, and drink the result. {167}
“This process,” says my informant, writing from Davos, “sanctifies good liquor, and makes inferior ditto distinctly welcome.”
A
Prairie Oyster
serves as a valuable restorative of vital power. The origin of this popular pick-me-up is said to be as follows:—
“Some years since three men were encamped on Texas Prairie, 500 miles from the sea-coast, when one of them was sick unto death with fever, and was frantically crying out for oysters; he was quite sure that if he could only have an oyster or two he would be cured. After much thought as to how they were to procure what he wanted, one of them, having procured some prairie hens’ eggs, not far from the camp, broke one, and putting the yolk into a glass, sprinkled it with a little salt and pepper, adding a little vinegar, and gave it to his sick companion, who declared it was just the thing he wanted; and from that hour he began to get better, and eventually got quite well.”
Turkey Oyster
is the yolk of a turkey’s egg treated after the above fashion, and is said to be “greatly in vogue with athletes.” But if the athlete be wise he will not omit to swallow the white of the egg as well.
The name “negus” is suggestive of a children’s party—as well as of the east coast of {168} Africa; ’tis a comparatively harmless beverage, said to have been invented by one Colonel Negus.