(à la Sir John Bayley).
A bottle of Moselle, ½ a pint of sherry, small quantity of lemon peel, 2 tablespoonfuls of sugar. Well mix, add a sprig of verbena, strain, and ice.
Stone Fence.
One wine glass of whiskey (Bourbon), 2 small lumps of ice. Use large bar-glass, and fill up with sweet cider.
Sleeper.
To a gill of old rum add 1 ounce of sugar, 2 yolks of eggs, and the juice of half a lemon. Boil ½ a pint of water with 6 cloves, 6 coriander seeds, and a bit of cinnamon. Whisk all together, and strain into a tumbler.
Rumfustian.
Whisk yolks of a dozen eggs, and put into a quart of beer and a pint of gin. Put a bottle of sherry into a saucepan, with a stick of cinnamon, a grated nutmeg, a dozen lumps of sugar, and the thin rind of a lemon. When the wine boils, pour it on gin and beer, and drink hot.
Bimbo Punch.
Steep in 1 quart cognac brandy 6 lemons, cut in thin slices, for six hours. Then remove lemon without squeezing. Dissolve 1 pound loaf sugar in 1 quart boiling water, and add this hot solution to the cognac. Let it cool.