To a bottle of Moselle add a sweet orange sliced, a leaf or two of mint, sage, borage, and the black currant. Let this stand for three hours; strain off, and sweeten to taste with clarified sugar.
Moselle Cup, No. 2.
To each bottle of still or sparkling Moselle add one bottle of soda-water, a glass of sherry or brandy, four or five thin slices of pine-apple, the peel of half a lemon cut very thin, and powdered sugar according to taste: let the whole stand about an hour, and before serving add some lumps of clear ice.
Moselle Cup, No. 3.
As No. 2, except the pine-apple, for which substitute a pint of fresh strawberries, or three or four peaches or nectarines.
Moselle Cup, No. 4.
As No. 2, but add, instead of fruit, some sprigs of woodruff. Woodruff is a herb much used on the Rhine for making May-Trank, its peculiar flavour being most powerful in May: it grows in forests in many parts of England.
Moselle Cup, No. 5.
When neither fruit nor woodruff can be obtained, add, instead of sherry or brandy, a glass or two of milk-punch, or essence of punch, and a little more of the lemon-peel.