(b) To 1 bot. ordinary claret add 1 bot. soda water, a glass of sherry or curaçao, the peel of a lemon cut very thin, powdered sugar according to taste. Let the whole remain an hour or two before serving, and then add some lumps of clear ice.
(c) To (b) add a few slices of cucumber, or some sprigs of borage instead of the cucumber.
(d) As (b), except the lemon peel, for which substitute, when in season, a pint of ripe raspberries or 4 or 5 peaches or nectarines, cut in slices.
(e) 2 bot. claret, 1 of sparkling champagne, wine glass of maraschino or citronelle; borage, balm, and sugar to the flavour required; ice well, and before serving add 2 bot. seltzer water.
(f) 2 bot. claret, 1 pint dry sherry, ½ gill brandy, 1 bot. champagne (iced); ½ gill noyeau; infuse some borage and balm leaves in the sherry; when sufficiently herbed, strain; add this to the claret, sweeten to taste, add the noyeau and spirit, ice up; just before serving, add 2 bot. iced potash water, 1 pint shaven ice, and the champagne; serve immediately.
(g) Peel one lemon fine, cover with pounded sugar, pour over a glass of sherry; add 1 bot. claret, sprig of verbena, and bottle of iced soda water.
Clary Wine.—Mix 9 gal. cold soft water with 6 lb. honey, 30 lb. best loaf sugar, and the whites of 12 eggs beaten to a froth; boil 1½ hour, skimming and stirring nearly the whole time. Put the liquor into a cooler, and add 14 qt. clary tops in flower; work it at the proper temperature with good fresh ale yeast, keeping it closely covered, and stirred well. Pick, stone, and cut in pieces, 14 lb. good Malaga raisins, pour on them 3 gal. lukewarm water, that has been well boiled; stir well, and let steep 5 days; then press the fruit in a hair bag, strain the liquor, and put it into a sweet 10 gal. cask; strain the liquor from the flowers, add to it the rinds of 10 lemons pared thin, and their juice strained, and put this into the cask, filling up, and keep it open 3 or 4 days, until the fermentation has entirely ceased. Then add 2 qt. French brandy, and stop it up for 3 months, after which rack it off into a clean vessel, filter the lees, and fill the same cask again, adding 6 oz. sugar candy bruised, and 1 oz. isinglass dissolved in 2 qt. of the wine. Stop it up securely, and keep it 18 months in a cool dry cellar; then bottle it, seal the corks, and in a year more it will be fit for use.
Coltsfoot Wine.—Boil 1 gal. water with 2½ lb. moist sugar and the beaten white of an egg, for ¾ hour; pour the boiling liquor on ¼ peck of fresh-gathered coltsfoot flowers and 1 lb. raisins stoned and cut small. Cover the vessel close, and let the ingredients infuse for 3 days, stirring thrice daily; then add a tablespoonful of yeast, keep it well mixed and covered close until it has worked freely; then strain into a cask upon ½ oz. best bruised ginger and the rind of half a Seville orange; let it remain open, covering the bung-hole with a tile until it has ceased fermenting; add a gill of French brandy, stop it up securely, and keep it for 12 months, then bottle it and use it 6 months later.
Corn Beer.—5 gal. water, 2 qt. molasses, 1 qt. sound corn. Put all into a keg and shake well; in a few days fermentation will have been brought on as nicely as with yeast. Keep it bunged tight. It may be flavoured with oil of lemon, &c. The corn will last five or six makings. If it gets too sour, add more molasses and water in the above proportions. This drink is cheap, healthy, and there is no better with yeast.
Cottage Beer.-½ pint good wheat bran, 3 handfuls hops, 2 tablespoons yeast, 10 gal. water, 2 qt. molasses. Boil bran and hops in the water until both sink to the bottom; strain through a hair sieve; when lukewarm put in the molasses and stir till it is melted. Put in a cask; bung up, and it will be ready for use in a few days.