ack or separate. Put the wine into a cask, and if, after
that, it ferments, rack it off into another cask, and in a fortnight
stop it down. If the wine should have lost any of its original
sweetness, add a little more loaf sugar, taking care that the cask is
full. Bottle it off in February or March, and in the summer it should be
fit to drink. It will improve greatly by keeping; and, should a very
brilliant colour be desired, add a little currant-juice.

_Seasonable_.--Make this about the middle of May.

WELSH NECTAR.

1830. INGREDIENTS.--1 lb. of raisins, 3 lemons, 2 lbs. of loaf sugar, 2
gallons of boiling water.

_Mode_.--Cut the peel of the lemons very thin, pour upon it the boiling
water, and, when cool, add the strained juice of the lemons, the sugar,
and the raisins, stoned and chopped very fine. Let it stand 4 or 5 days,
stirring it every day; then strain it through a jelly-bag, and bottle it
for present use.

_Time_.--4 or 5 days. _Average cost_, 1s. 9d.

_Sufficient_ to make 2 gallons.

CLARET-CUP.

[Illustration: CLARET CUP.]

1831. INGREDIENTS.--1 bottle of claret, 1 bottle of soda-water, about
1/2 lb. of pounded ice, 4 tablespoonfuls of powdered sugar, 1/4
teaspoonful of grated nutmeg, 1 liqueur-glass of Maraschino, a sprig of
green borage.

_Mode_.--Put all the ingredients into a silver cup, regulating the
proportion of ice by the state of the weather: if very warm, a larger
quantity would be necessary. Hand the cup round with a clean napkin
passed through one of the handles, that the edge of the cup may be wiped
after each guest has partaken of the contents thereof.

_Seasonable_ in summer.

CLARETS.--All those wines called in England clarets are the
produce of the country round Bordeaux, or the Bordelais; but it
is remarkable that there is no pure wine in France known by the
name of claret, which is a corruption of _clairet_, a term that
is applied there to any red or rose-coloured wine. Round
Bordeaux are produced a number of wines of the first quality,
which pass under the name simply of _vins de Bordeaux_, or have
the designation of the particular district where they are made;
as Lafitte, Latour, &c. The clarets brought to the English
market are frequently prepared for it by the wine-growers by
mixing together several Bordeaux wines, or by adding to them a
portion of some other wines; but in France the pure wines are
carefully