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Cider Cup

At the bottom of a large jug put a slice of crumb of bread toasted, grate half a small nutmeg over it, and place on it two or three slices of thin lemon-rind and half a dozen lumps of sugar. Pour over it two wine-glassfuls of sherry, one of brandy, the juice of a lemon, a bottle of soda-water, and, last of all, a quart of cider. Mix well, put a sprig of borage or balm into it, and add a few lumps of pure ice. This should be used as soon as it is made. Time to make, ten minutes. Probable cost, 8d., exclusive of the brandy, sherry, and cider. Sufficient for a two-quart cup.