lavorous
the persimmons, the richer will be the beer. Beware of putting in fruit
that has not felt the touch of frost, so retains a rough tang. A very
little of it will spoil a whole brewing of beer. If the beer is left
standing in the barrel a wooden cover should be laid over the cloth,
after it is done working. Fermentation can be hastened by putting in
with the persimmon cakes a slice of toast dipped in quick yeast. But if
the temperature is right, the beer will ferment itself.

_Egg Nogg_: Have all ingredients, eggs, sugar, brandy, and whiskey,
thoroughly chilled before beginning, and work very, very quickly. Beat
the yolks of eighteen eggs very light with six cups of granulated sugar,
added a cup at a time. When frothy and pale yellow, beat in gradually
and alternately a glassful at a time, a quart of mellow old whiskey, and
a quart of real French brandy. Whip hard, then add the whites of the
eggs beaten till they stick to the dish. Grate nutmeg over the top, and
rub the rims of the serving glasses with lemon or orange rind cut into
the fruit. The glasses should be ice-cold, also the spoons. Fill
carefully so as not to slop the sides, and serve at once.

If wanted for an early morning Christmas celebration, beat up yolks and
sugar the night before, stand on ice along with the liquor, and keep the
unbeaten whites likewise very cold. At morning freshen the yolks a
little, then add the liquor, and at last the whites newly frothed. This
is the only simon-pure Christmas egg nogg. Those who put into it milk,
cream, what not, especially rum, defile one of the finest among
Christmas delights.

_White Egg Nogg_: For invalids, especially fever patients. Whip the
white of a new laid egg as stiff as possible with the least suspicion of
salt. Add to it three heaping spoonfuls of sterilized cream whipped
light, beat in two tablespoonfuls of powdered sugar, then add a gill of
the best French brandy. A variant is to omit the sugar and mix with the
frothed egg and cream more than a gill of vermouth, using French or
Italian, according to taste.

_Apple Toddy_: Wash and core, but do not peel, six large, fair apples,
bake, covered, until tender through and through, put into an earthen
bowl and strew with cloves, mace, and bruised ginger, also six lumps of
Domino sugar for each apple. Pour over a quart of full-boiling water,
let stand covered fifteen minutes in a warm place. Then add a quart of
mellow whiskey, leave standing ten mi