921. Claret Punch

921.    Claret Punch. Take 11/2 tablespoonfuls of sugar, 1 slice of lemon, 2 or 3 slices of orange. Fill the tumbler with shaved ice, and then pour in the claret, shake well, and ornament with berries in season. Place a straw in the glass.

922. Sherry Cobbler

922.    Sherry Cobbler. Take 2 wineglasses of sherry, 1 table-spoonful of sugar, 2 or 3 shoes of orange. Fill a tumbler with shaved ice, shake well, and ornament with berries in season.

923. Egg Nogg

923.    Egg Nogg. Take 1 table-spoonful of fine sugar, dissolved with 1 table-spoonful cold water; 1 egg, 1 wine-glass Cognac brandy, 1/2 wine-glass Santa Cruz rum, 1/3 tumblerful of milk. Fill the tumbler 1/4 full with shaved ice, shake the ingredients until they are thoroughly mixed together, and grate a little nutmeg on top.

924. Bottle Cocktail

924.      Bottle Cocktail. To make a delicious bottle of brandy cocktail, use the following ingredients: 2/3 brandy, 1/3 water, 1 pony-glass of Bogart's bitters, 1 wine-glass of gum syrup, 1 pony-glass of Curacoa. Whiskey and gin cocktails, in bottles, may be made by using the above receipt, and substituting those liquors instead of brandy.

925. Brandy Smash

925.    Brandy Smash, i table-spoonful of white sugar, 1 table-spoonful water, 1 wine-glass of brandy. Fill 2/3 full of shaved ice, use two sprigs of mint, the same as in the receipt for mint julep. Lay two small pieces of orange on top, and ornament with berries in season.

926. Santa Cruz Sour

926.    Santa Cruz Sour. 1 table-spoonful fine sugar, 1 wine-glass Santa Cruz rum, juice of 1/2 a lemon. Put the ingredients in a small tumbler 2/3 full of shaved ice, stir, and strain into a claret glass, and dress with thin slices of lime or lemon, and fruit in season.

927. Mulled Wine with Eggs

927.     Mulled Wine with Eggs. 1 quart of wine, 1 pint of water, 1 table-spoonful of allspice, and nutmeg to taste; boil them together a few minutes; beat up 6 eggs with sugar to your taste; pour the boiling wine on the eggs, stirring it all the time. Be careful not to pour the eggs into the wine, or they will curdle.

928. Regent Punch

928.    Regent Punch. 14 each lemons and oranges, the rinds only, 182/3 drachms ground cinnamon, $ drachm ground cloves, 2 drachms ground vanilla. Cut, macerate for 24 hours with 2 gallons pure Cognac, and 2 gallons pure Jamaica rum. Strain, press, and add 12 pounds of sugar, boiled with 6 gallons water; skim, and add to the syrup 2 ounces green tea; let it cool, and add the juice of 60 lemons and 14 oranges. Filter through Canton flannel.

929. Bottle Wax

929.    Bottle Wax. Shellac, 2 pounds; resin, 4 pounds; Venice turpentine, 11/2 pounds; red lead, 11/2 pounds. Fuse the shellac and resin cautiously in a bright copper pan, over a clear charcoal fire. "When melted add the turpentine, and lastly, mix in the red lead. Pour into moulds, or form sticks of the desired size on a warm marble plate. The gloss may be produced by polishing the sticks with a rag until they are cold.