As No. 2, except the lemon-peel, for which substitute, when in season, a pint of ripe raspberries, or four or five peaches or nectarines cut in slices. This is a most delicious beverage. _Mulled Claret._ The best way of mulling claret is simply to heat it with a sufficient quantity of sugar and a stick of cinnamon. To this a small quantity of brandy may be added, if preferred. _Burgundy Cup._ To a bottle of Burgundy wine add a wine-glass of noyau, three wine-glasses of pine-apple syrup, one wine-glass of brandy, and a quarter of a pound of powdered sugar; ice well; add a bottle of seltzer- or soda-water before drinking, and serve with a sprig of borage. _Hock Cup_, No. 1. To a bottle of hock add three wine-glasses of sherry, one lemon sliced, and some balm or borage. Let it stand two hours; sweeten to taste, and add a bottle of seltzer-water. _Hock Cup_, No. 2. "May-Trank" is a most popular beverage on the Rhine. Take with each bottle of light hock about a dozen sprigs of woodruff, a quarter of an orange cut in small slices, and about two ounces of powdered sugar. The herbs are to be removed, after having been in the wine half an hour. A bottle of sparkling wine added to four or five bottles of still hock is a great improvement. A little ice is recommended. _Hock Cup_, No. 3. Instead of woodruff and orange take to each bottle of hock about half a pint of highly flavoured strawberries. Sugar as above. The fruit is to be taken with the wine after having been in it about an hour. _Hock Cup_, No. 4. Take some thin slices of pine-apple instead of the strawberries. _Hock Cup_, No. 5. Take to each bottle of hock two highly flavoured peaches peeled and cut in slices. Sugar as above. _Champagne Cup._ To a bottle of champagne add a wine-glass of Madeira or sherry, a liqueur-glass of Maraschino, two slices of Seville orange-peel, and one slice of lemon-peel. Before drinking, pour in a bottle of seltzer-water, and serve with a sprig of verbena or a very small piece of thinly cut peeling of cucumber. _Moselle Cup_, No. 1. To a bottle of Moselle add a sweet orange sliced, a leaf or two of mint, sage, borage, and the black currant. Let this stand for three hours; strain off, and sweeten to taste with clarified sugar. _Moselle Cup_, No. 2. To each bottle of still or sparkling Moselle add one bottle of soda-water, a glass of sherry or brandy, four or five thin slices of pine-apple, the peel of half a lemon cut very thin, and powdered sugar according to taste: let the whole stand about an hour, and before serving add some lumps of clear ice. _Moselle Cup_, No. 3. As No. 2, except the pine-apple, for which substitute a pint of fresh strawberries, or three or four peaches or nectarines. _Moselle Cup_, No. 4. As No. 2, but add, instead of fruit, some sprigs of woodruff. Woodruff is a herb much used on the Rhine for making May-Trank, its peculiar flavour being most powerful in May: it grows in forests in many parts of England.