Half a pound of loaf sugar steeped in water to saturation, one orange thinly sliced, a handful of fresh young woodruff, and two bottles of Moselle.
N.B. Hock may be substituted for Moselle.
A bottle of Bordeaux added to the foregoing improves it.
Mulled Port.
To a bottle of matured port add a wine-glass of sherry, some cloves, cinnamon, nutmeg, and a small piece of bruised lemon-peel. Simmer the spice in a little water, then add the wine; heat, but do not let it boil, and sweeten.
Mulled Sherry.
The same as for mulled port, with the addition of a wine-glass of brandy.
Sherry Cobler.
Fill a tumbler three parts full of pounded ice, to which add two wine-glasses of sherry, a tablespoonful of brandy, two teaspoonfuls of powdered sugar, and two or three small pieces of lemon. Pour the mixture rapidly from one tumbler to another several times, throw in half a dozen strawberries, and drink the mixture through a straw, or stick of maccaroni.