The simple admixture of spirits and water is known either by the name of Toddy, which is a corruption of an Indian word, Taddi (the sap of the palm tree), or by the more truly English appellation of Grog, which thus derives its cognomen. Before the time of Admiral Vernon, rum was given to the seamen in its raw state; but he ordered it to be diluted, previously to delivery, with a certain quantity of water. This watering of their favourite liquor so incensed the tars that they nicknamed the Admiral "Old Grog," in allusion to a grogram coat which he was in the habit of wearing. Addison gives a humorous account of a Tory squire whom he met by chance in a country ride, and who maintained, over a bowl of punch, to which he was evidently addicted, that England would do very well if it would content itself with its own productions and not depend upon foreigners. Addison reminded him, to his great discomfiture, that, of the favourite drink he was enjoying, the water was the only constituent of English production, and that the brandy, lemon, spice, and sugar were all foreigners. WINE CUPS. Of all compound drinks, those having wine for their basis require the greatest care in their preparation and the greatest nicety in their composition. This will be evident to any one who remembers the fact that not one wine-drinker out of twenty, except by subterfuge or previous practice, can distinguish, with his eyes closed, a glass of sherry from one of port, although, when wide awake, no one ever confounds the two; and there are few who cannot distinguish a glass of fine old white port when they have the chance of tasting it. It is not our object, however, to discourse on the merits of particular wines, but to give recipes for the blending of such as are most palatable and wholesome. First on the list we place Claret Cup, as the most agreeable, wholesome, easily compounded, and easily obtained, and because, under the new tariff, most people have learned to distinguish the difference between the two varieties of French wines, more or less, though at present, we fear, to use an expression of Charles Dickens, "generally less." _Claret Cup_, No. 1. To a bottle of Bordeaux claret add two wine-glasses of sherry and a wine-glass of Maraschino, with a small quantity of powdered lump sugar. Let the above be well iced and put into a cup, and, immediately before drinking, add a bottle of soda-water which has also been previously iced, and stick in two sprigs of borage. _Claret Cup_, No. 2. To each bottle of ordinary claret add a bottle of soda-water, a glass of sherry or Curaçoa, the peel of a lemon cut very thin, with powdered sugar according to taste. Let the whole stand an hour or two before serving, and then add some clear ice. _Claret Cup_, No. 3. To the above add a few slices of cucumber, or some sprigs of borage instead of cucumber. _Claret Cup_, No. 4.