sugar, i lemon and grated nutmeg to taste. This beverage is more usually drank at children's parties than at any other; the wine need not be very old or expensive for the purpose, a new, fruity wine answering very well for it. Add the sugar and lemon juice with the grated nutmeg, pour it over the boiling water, cover the jug, and, when the beverage has cooled a little, it will be fit for use. Negus may also be made of sherry or any other sweet white wine, but it is more usually made of port wine than any other beverage. One pint of wine with the other ingredients in proportion, will be enough for a party of 9 or 10 children.
Buttered Toddy.—:1s strong rum and water, sweetened with honey, enriched with a lump of fresh butter, and flavored with nutmeg and lemon juice. It is much in favor with naval gentlemen.
Egg Flip.—Keep grated ginger and nutmeg, with a little fine dried lemon peel, rubbed together in a mortar. To make a quart of flip, put the ale on the fire to warm and beat up 3 or 4 oz. of moist sugar, a teaspoonful of grated nutmeg or ginger and a quartern of good old rum or brandy. When the egg is near to boil, put it into one pitcher, and the rum and eggs, etc., into another. Turn it from one pitcher to another till it is as smooth as cream.
Buttermilk—Its great Value.—It will cure one without cravings for stimulants, if persisted in its use, When the appetite calls for any kind of spirits drink a tumbler of buttermilk and the stomach will be satisfied and at the same time both benefited and strengthened, and the desire for drink weakened. It will effectually cure a sour stomach. It supplies more largely than any other drink or food known, the lactic acid which is needed by many persons. It is the prevention of valvular ossifications of the valves of the heart, of which so many persons die in this country, especially old persons. It prevents the so-called flutterings and palpitations of the heart, dyspeptic stomachs, unpleasant feelings—all of which have their seat in the stomach, melancholy, the blues, &c, and which the lactic acid prevents, if buttermilk is drank often and freely.
Blackberry Wine. (S. C.)—Allow 4 lbs. of blackberries to 1 gal. of water, stir frequently and let the mixture stand for 72 hours, or 3 days, then strain through a sieve and to each gallon of the liquor put 3 lbs. of sugar. Let it stand 3 more days, stirring and skimming often, then put it into a cask and leave the bunghole open for 14 days. To every 9 gallons put 1 quart of the best brandy and fasten down the bung. If it does not clear, stir in a solution of isinglass. Currant, raspberry and sherry wines may also be made from this recipe.