"May-Trank" is a most popular beverage on the Rhine. Take with each bottle of light hock about a dozen sprigs of woodruff, a quarter of an orange cut in small slices, and about two ounces of powdered sugar. The herbs are to be removed, after having been in the wine half an hour. A bottle of sparkling wine added to four or five bottles of still hock is a great improvement. A little ice is recommended.
Hock Cup, No. 3.
Instead of woodruff and orange take to each bottle of hock about half a pint of highly flavoured strawberries. Sugar as above. The fruit is to be taken with the wine after having been in it about an hour.
Hock Cup, No. 4.
Take some thin slices of pine-apple instead of the strawberries.
Hock Cup, No. 5.
Take to each bottle of hock two highly flavoured peaches peeled and cut in slices. Sugar as above.
Champagne Cup.
To a bottle of champagne add a wine-glass of Madeira or sherry, a liqueur-glass of Maraschino, two slices of Seville orange-peel, and one slice of lemon-peel. Before drinking, pour in a bottle of seltzer-water, and serve with a sprig of verbena or a very small piece of thinly cut peeling of cucumber.