One pint of mountain wine, one of Madeira, and one of Lisbon, one bottle of champagne, one liqueur-glass of pale brandy, three thin slices of lemon, sugar, nutmeg. Ice to taste.
Djonka (a Russian Beverage).
One pound and a half of lump sugar in very large lumps, one bottle of Cognac, one bottle of sherry or Madeira, three bottles of Moselle or hock, one bottle of champagne, half a pound of blanched almonds, the thinly shred rind of four lemons, four peaches sliced, or one pine-apple or preserved fruit. These are the ingredients. Now to prepare the nectar. On a large well-tinned copper stewpan place a gridiron, and on the gridiron the big lumps of sugar. Pour by degrees the Cognac over the sugar, lighting it as you pour it on. The sugar dissolves through the bars of the gridiron, and the spirit is burnt out: this constitutes caramel. Next add the sherry and fruity materials, which allow to digest for fifteen minutes, after which pour in the Moselle, and transfer the compound into a bowl. On serving add a bottle of champagne. Serve round in flat champagne-glasses with a spoon to each for extracting the fruit. (Cutler.)
ODE TO BEER.
Hail, beer!
In all thy forms of Porter, Stingo, Stout,
Swipes, Double X, Ale, Heavy, Out and Out,
Most dear.
Hail! thou that mak'st man's heart as big as Jove's,
Of Ceres' gifts the best,