There are certain things to be observed in the compounding of cups, which, though patent to every man's common sense, we may be pardoned for mentioning. When a drink is to be served hot, never let the mixture boil, but let the heat be applied as gently as possible: a fierce heat causes the spirit to evaporate, and moreover destroys or materially alters the fine aromatic flavour on which so much of its delicacy depends. When the hot cup is brewed, be careful to retain the heat as much as possible, by a covering to the vessel; and let it not be served till the moment it is required. On the other hand, when a cool cup is to be made, its greatest adjunct is ice, either in lumps, which may be retained in the cup, or, as is preferable, a portion of pounded ice should be violently shaken with the mixture and afterwards strained off. The best way of pounding ice is to wrap a block of it in a napkin and beat it with a mallet or rolling-pin; and the only way of breaking up a block of ice into conveniently sized pieces with accuracy is by using a large needle or other sharp-pointed instrument. The rind of lemon and orange is of great service in flavouring cups; and it is of the utmost importance that this should be pared as thinly as possible, for it is only in the extreme outer portion that the flavour is contained. In making all cups where lemon-peel is employed, _reject the white part altogether, as worse than useless_; it imparts an unpleasant flavour to the beverage, and tends to make it muddy and discoloured.