preserved distinct. The genuine wines of Bordeaux are
of great variety, that part being one of the most distinguished
in France; and the principal vineyards are those of Medoc,
Palus, Graves, and Blanche, the product of each having
characters considerably different.

CHAMPAGNE-CUP.

1832. INGREDIENTS.--1 quart bottle of champagne, 2 bottles of
soda-water, 1 liqueur-glass of brandy or Curacoa, 2 tablespoonfuls of
powdered sugar, 1 lb. of pounded ice, a sprig of green borage.

_Mode_.--Put all the ingredients into a silver cup; stir them together,
and serve the same as claret-cup No. 1831. Should the above proportion
of sugar not be found sufficient to suit some tastes, increase the
quantity. When borage is not easily obtainable, substitute for it a few
slices of cucumber-rind.

_Seasonable_.--Suitable for pic-nics, balls, weddings, and other festive
occasions.

CHAMPAGNE.--This, the most celebrated of French wines, is the
produce chiefly of the province of that name, and is generally
understood in England to be a brisk, effervescing, or sparkling
white wine, of a very fine flavour; but this is only one of the
varieties of this class. There is both red and white champagne,
and each of these may be either still or brisk. There are the
sparkling wines (mousseux), and the still wines (non-mousseux).
The brisk are in general the most highly esteemed, or, at least,
are the most popular in this country, on account of their
delicate flavour and the agreeable pungency which they derive
from the carbonic acid they contain, and to which they owe their
briskness.

GINGER BEER.

1833. INGREDIENTS.--2-1/2 lbs. of loaf sugar, 1-1/2 oz. of bruised
ginger, 1 oz. of cream of tartar, the rind and juice of 2 lemons, 3
gallons of boiling water, 2 large tablespoonfuls of thick and fresh
brewer's yeast.

_Mode_.--Peel the lemons, squeeze the juice, strain it, and put the peel
and juice into a large earthen pan, with the bruised ginger, cream of
tartar, and loaf sugar. Pour over these ingredients 3 gallons of boiling
water; let it stand until just warm, when add the yeast, which should be
thick and perfectly fresh. Stir the contents of the pan well, and let
them remain near the fire all night, covering the pan over with a cloth.
The next day skim off the yeast, and pour the liquor carefully into
another vessel, leaving the sediment; then bottle immediately, and tie
the