And vow, For one that told the truth across the table, I've seen a dozen _lying_ under. Besides, as old Sam Johnson said once, I've no patience With men who never tell the sober truth But when they're drunk, and aren't to be believed, forsooth, Except in their _lie_-bations. Oh! do not think, you who these praises hear, Don't think my muse be-mused with beer, Nor that in speaking thus my pleasure I go beyond beer measure. But stay, It's time to end this lay; Tho' I could go on rhyming for a year In praise of Beer, And think it sport; But many folks I know like something short. BEER CUPS. These cups should always be made with good sound ale, but not too strong; and should invariably be drank from the tankard, and not poured into glasses, as they are generally more agreeable to the taste than to the sight, and it is imperative that they should be kept hot. _Hot Ale Cup._ To a quart of ale, heated, add two wine-glasses of gin, one wine-glass of sherry, two tablespoonfuls of American bitters, plenty of cloves and cinnamon, and four tablespoonfuls of moist sugar. _Copus Cup._ Heat two quarts of ale; add four wine-glasses of brandy, three wine-glasses of noyau, a pound of lump sugar, and the juice of one lemon. Toast a slice of bread, stick a slice of lemon on it with a dozen cloves, over which grate some nutmeg, and serve hot. _Donaldson's Beer Cup._ To a pint of ale add the peel of half a lemon, half a liqueur-glass of noyau, a bottle of seltzer-water, a little nutmeg and sugar, and ice to taste. _Freemasons' Cup._ A pint of Scotch ale, a pint of mild beer, half a pint of brandy, a pint of sherry, half a pound of loaf sugar, and plenty of grated nutmeg. This cup may be drank either hot or cold. _Egg Flip._ Add the whites and yolks of three eggs, beaten together with three ounces of lump sugar, to half a pint of strong ale; heat the mixture nearly to the boiling-point; then put in two wine-glasses of gin or rum (the former being preferable), with some grated nutmeg and ginger; add another pint of hot ale, and pour the mixture frequently from one jug to another before serving. LIQUEURS. Under this head we supply only a few recipes which, by experience, we know to be good, omitting a long list of the rarer and finer kinds which are imported from abroad, with the advice that it is better to purchase liqueurs of first-rate quality from a first-class house, rather than produce an inferior article of one's own making. _Curaçoa._