Jersey has the credit of supplying the _American_
Champagne, which is said to be concocted out of turnip juice, mixed with
brandy and honey. It is a pleasant and harmless drink, a very good
imitation, and may be purchased at six or seven dollars a dozen. I do
not know what we shall do when America fills up, if the demand for
Champagne should increase in proportion to the population; we had better
drink all we can now.

Claret, and the other French wines, do very well in America, but where
the Americans beat us out of the field is in their Madeira, which
certainly is of a quality which we cannot procure in England. This is
owing to the extreme heat and cold of the climate, which ripens this
wine; indeed, I may almost say, that I never tasted good Madeira, until
I arrived in the United States. The price of wines, generally speaking,
is very high, considering what a trifling duty is paid, but the price of
good Madeira is surprising. There are certain brands, which if exposed
to public auction, will be certain to fetch from twelve to twenty, and I
have been told even forty dollars a bottle. I insert a list of the
wines at Astor House, to prove that there is no exaggeration in what I
have asserted. Even in this list of a tavern, the reader will find that
the best Madeira is as high as twelve dollars a bottle, and the list is
curious from the variety which it offers.

But the Americans do not confine themselves to foreign wines or liquors;
they have every variety at home, in the shape of compounds, such as
mint-julep and its varieties; slings in all their varieties; cocktails,
but I really cannot remember, or if I could, it would occupy too much
time to mention the whole battle array against one's brains. I must,
however, descant a little upon the mint-julep; as it is, with the
thermometer at 100 degrees, one of the most delightful and insinuating
potations that ever was invented, and may be drank with equal
satisfaction when the thermometer is as low as 70 degrees. There are
many varieties, such as those composed of Claret, Madeira, etcetera; but
the ingredients of the real mint-julep are as follows. I learnt how to
make them, and succeeded pretty well. Put into a tumbler about a dozen
sprigs of the tender shoots of mint, upon them put a spoonful of white
sugar, and equal proportions of peach and common brandy, so as to fill
it up one third, or perhaps a little less. Then take rasped or pounded
ice, and fill up