"What?" I exclaimed. "How can the _London Charivari_ possibly have anything to do with this most seductive of beverages?" "My dear fellow," was the reply, "have you never heard of Mark _Lemon_?" I turned to smite him hip and thigh; but the jester had fled. And now a word or two as to "TODDY." One of the authorities quoted in the punch difficulty declares that toddy is also an Indian drink. So it is. But that drink no more resembles what is known in more civilised lands as toddy than I resemble the late king Solomon. The palm-sap which the poor Indian distils into arrack and occasionally drinks in its natural state for breakfast after risking his neck in climbing trees to get it, can surely have no connection with hot whisky and water? Yet the authority says so; but he had best be careful ere he promulgates his theory in the presence of Scotsmen and others who possess special toddy-glasses. This is how I make _Whisky Toddy_. The Irish call this whisky punch. But do not let us wrangle over the name. Into an ordinary-sized tumbler which has been warmed, put one average lump of sugar, a ring of thin lemon peel, and a silver teaspoon. Fill the tumbler one quarter full of water as near boiling point as possible. Cover over until the sugar be dissolved and peel be infused. Then add one wine-glassful--not a small one--of the best whisky you can find--the "Pollok" brand, and the "R.B." are both excellent. Then drink the toddy, or punch; for should you attempt to add any more water you will incur the lifelong contempt of every Irishman or Scotsman who may be in the same room. If Irish whisky be used, of course you will select "John Jameson." 'Twixt ale-flip and egg-flip there is not much more difference than 'twixt tweedledum and tweedledee. Both are equally "more-ish" on a cold evening; and no Christmas eve is complete without a jug of one or the other. _Ale-flip._ Pour into a saucepan three pints of mild ale, one tablespoonful of sifted sugar, a blade of mace, a clove, and a small piece of butter; and bring the liquor to a boil. Beat up in a basin the white of one egg and the yolks of two, mixed with about a wine-glassful of cold ale. Mix all together in the saucepan, then pour into a jug, and thence into another jug, from a height, for some minutes, to froth the flip thoroughly but do not let it get cold. _Egg-flip._ Heat one pint of ale, and pour into a jug. Add two eggs, beaten with three ounces of sugar, and pour the mixture from one jug to the other, as in the preceding recipe. Grate a little nutmeg and ginger over the flip before serving. Were I to ask What is _A Peg_?