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SANGAREE (West Indian)

Crush four ounces of loaf sugar to powder, and pour upon it a large wine-glassful of lime-juice. Stir until the sugar is dissolved, then add a bottle of Madeira, half a pint of pure French brandy of Jamaica rum, and two pints of cold spring water. Grate the fourth part of a small nutmeg over the sangaree, put a large lump of ice into it, and serve. Spongecake or Savoy biscuit is generally served with the sangaree.