N.B. The portable magazine of taste, alluded to in [page 44], may be furnished with a four-ounce bottle for Cognac ([No. 471]), a ditto for Curaçoa ([No. 474]), an ounce bottle for essence of anchovy ([No. 433]), and one of like size for mushroom catchup.
Toast and Water.—(No. 463.)
Cut a crust of bread off a stale loaf, about twice the thickness toast is usually cut: toast it carefully until it be completely browned all over, but not at all blackened or burnt; pour as much boiling water as you wish to make into drink, into the jug; put the toast into it, and let it stand till it is quite cold: the fresher it is the better.
Obs.—A roll of thin fresh-cut lemon, or dried orange-peel, or some currant-jelly ([No. 475*]), apples sliced or roasted, &c. infused with the bread, are grateful additions. N.B. If the boiling water be poured on the bread it will break it, and make the drink grouty.
N.B. This is a refreshing summer drink; and when the proportion of the fluids is destroyed by profuse perspiration, may be drunk plentifully. Let a large jug be made early in the day, it will then become warmed by the heat of the air, and may be drunk without danger; which water, cold as it comes from the well, cannot in hot weather. Or,
To make it more expeditiously, put the bread into a mug, and just cover it with boiling water; let it stand till cold, then fill it up with cold spring-water, and pour it through a fine sieve.
Obs.—The above is a pleasant and excellent beverage, grateful to the stomach, and deserves a constant place by the bed-side.
Cool Tankard, or Beer Cup.—(No. 464.)
A quart of mild ale, a glass of white wine, one of brandy, one of capillaire, the juice of a lemon, a roll of the peel pared thin, nutmeg grated at the top (a sprig of borrage[294-*] or balm), and a bit of toasted bread.