1 squirt of Selters; dissolve with a spoon :
Fill up the glass with finely shaved ice;
12 wine glassfuls of Old Brandy;

stir up well;

flavor with a few drops of Jamaica rum and ornament with grapes, oranges, pineapple and berries, and serve with a straw.

82. ST. CHARLES PUNCH.

(Use a large bar glass.)

1 table-spoonful of sugar;

2 or 3 dashes of Lemon juice, dissolve with a little water or Selters

;

1 wine glass full of Port wine;

1 pony glass of Brandy;

1/2 glass of Curaçoa;

Fill the glass with fine ice, stir well with a spoon, ornament the top with grapes, oranges, etc., in season and serve with a straw.

This is one of the most popular summer drinks known in the South.

1 fresh Egg;

83. EGG NOGG.

(Use a large bar glass.)

3/4 table-spoonful of sugar;

1/3 glass full of ice;

1 pony glass St. Croix or Jamaica rum; 1 wine glass full of Brandy;

Fill the glass with rich milk, shake the ingredients well together and strain into a large bar glass; grate a little nutmeg on top and serve. It is proper for the bartender to ask the customer what flavor he prefers, whether St. Croix or Jamaica rum.

84. WHITE LION.

(Use a large bar glass.)

1 table-spoonful of sugar;

2 or 3 dashes of Lime or Lemon juice, dissolve well with a little water;

1/2 pony glass of Raspberry syrup;
1/4 pony glass of Curaçoa;

Fill up the glass with shaved ice;
1 wine glass full of St. Croix rum;

stir up well with a spoon; ornament with the fruitsof the season; serve with a straw.

This drink is known for a great number of years in South America.

85. BALTIMORE EGG NOGG.

(Use a large bar glass.)

1 yolk of an egg;

3/4 table-spoonful of sugar;

Add a little nutmeg and cinnamon, and beat to a

cream;

1/2 pony glass of Brandy;

3 or 4 lumps of ice;

1/4 pony glass of Jamaica rum;

1 wine glass full of Madeira wine;

Fill the glass with milk, shake well, strain into a large bar glass, grate a little nutmeg on top and

serve.

86. FANCY BRANDY COCKTAIL.

(Use a large bar glass.)

3/4 glass filled with shaved ice;

2 or 3 dashes of Gum syrup;

1 or 2 dashes of Bitters, (Boker's genuine only); 1 or 2 dashes of Curaçoa, or Absinthe if required; 1 glass of French Brandy;

stir well with a spoon, strain into a fancy cocktail glass and squirt a little champagne into it, twist a piece of lemon peel on top and serve. The champagne will only be added where it is kept on draught.

Mixed as directed the above will make a very pleasant drink. It is a universal favorite in the western part of this country.

87. WHISKEY CRUSTA.

(Use a large bar glass.)

Take a nice clean lemon, the same size as your wine glass, cut off both ends and peel it the same as you would an apple, put the lemon peel in the wine glass so that it will line the entire inside of the glass, then dip the edge of the glass and lemon peel in pulverized sugar. The mixture is as follows; 1/2 pony glass of Orchard, syrup;

1 or 2 dashes of Bitters (Boker's genuine only); 1 dash of Lemon juice;

2 dashes of Maraschino;

1/2 glass of fine shaved ice;

3/4 wine glass of Whiskey;

mix well with a spoon, strain it into the wine glass containing the lemon peel, ornament it with a little fruit, and serve.

88. FANCY BRANDY SMASH.

(Use a large bar glass.)

1/2 table-spoonful of sugar;

1/2 wine glass of Water or Selters;

3 or 4 sprigs of fresh mint, dissolved well; 1/2 glass of shaved ice;

1 wine glass of Brandy;

stir up well with a spoon, strain it into a fancy bar glass, and ornament it with a little fruit in season, and serve. (See Illustration, Plate No. 9.) SHERRY WINE PUNCH.

89.

(Use a large bar glass.)

1/2 wine glass of Orchard syrup;

1 dash of Lemon juice;

Fill the glass with fine shaved ice;

112 wine glass of Sherry wine;

stir up well with a spoon; ornament with grapes, oranges, pineapple and berries; top it off with a little Claret wine, and serve with a straw.

This is a very delicious summer drink and is well-known.