nutes longer, and keep warm. Serve
in big deep goblets, putting an apple or half of one in the bottom of
each, and filling with the liquor. Grate nutmeg on top just at the
minute of serving.

_Hail Storm_: Mix equal quantities of clear ice, broken small, and the
best lump sugar. Cover the mixture fully with good brandy, put in a
shaker, shake hard five minutes, then pour into glasses, and serve with
a fresh mint leaf floating on top.

_Mint Julep_: This requires the best of everything if you would have it
in perfection. Especially the mint and the whiskey or brandy. Choose
tender, quick-grown mint, leafy, not long-stalked and coarse, wash it
very clean, taking care not to bruise it in the least, and lay in a
clean cloth upon ice. Chill the spirits likewise. Put the sugar and
water in a clean fruit jar, and set on ice. Do this at least six hours
before serving so the sugar shall be fully dissolved. Four lumps to the
large goblet is about right--with half a gobletful of fresh cold water.
At serving time, rub a zest of lemon around the rim of each goblet--the
goblets must be well chilled--then half fill with the dissolved sugar,
add a tablespoonful of cracked ice, and stand sprigs of mint thickly all
around the rim. Set the goblets in the tray, then fill up with whiskey
or brandy or both, mixed--the mixture is best with brands that blend
smoothly. Drop in the middle a fresh ripe strawberry, or cherry, or
slice of red peach, and serve at once. Fruit can be left out without
harm to flavor--it is mainly for the satisfaction of the eye. But never
by any chance bruise the mint--it will give an acrid flavor "most
tolerable and not to be endured." To get the real old-time effect, serve
with spoons in the goblets rather than straws. In dipping and sipping
more of the mint-essence comes out--beside the clinking of the spoons is
nearly as refreshing as the tinkle of the ice.

_Lemon Punch_: Bring a gallon of fresh water to a bubbling boil in a
wide kettle, and as it strikes full boil throw into it a tablespoonful
of tea--whatever brand you like best. Let boil one minute--no more, no
less, then strain, boiling hot, upon the juice and thin yellow peel of
twelve large or eighteen small lemons, along with two pounds of lump
sugar. Stir hard until the sugar is dissolved, then add a pint of rum.
Stand on ice twelve to twenty-four hours to blend and ripen. Put a small
block of clear ice in the punch bowl, pour in the punch, then add to i