Pour on to some sprigs of borage or a few slices of cucumber a pint of sherry and half a pint of brandy, then rub off the fine outside peel of a lemon with a few lumps of sugar, and add these with the strained juice of the lemon and of three oranges. Pour into the mixture half a pint of curaçoa, a wineglass of noyau, a couple of bottles of German seltzer-water, three bottles of soda-water, and three bottles of champagne. Sweeten and ice to taste. Here is a recipe for a cup made with chablis and sparkling red burgundy:-- With a bottle of chablis mix a liqueur-glass of chartreuse and then dissolve in it some powdered sugar. Add two pounds of ice in largish lumps, a slice or two of cucumber, and a sprig of lemon-scented verbena, or substitute for these a few slices of pine-apple. Pour in a quart bottle of Apollinaris water, mix well together, and add a bottle of sparkling burgundy just before serving. The following refer to sparkling hock and moselle cups:-- To a bottle of sparkling hock add a quarter of a pint of lemon water ice and a liqueur glass of pine-apple syrup. After mixing them add a slice of cucumber, a lump or two of ice, and a bottle of Apollinaris water. Add to the strained juice of a couple of lemons an ounce and a half or more of powdered loaf sugar and a wineglass of maraschino. Mix well, and pour in a couple of bottles of iced sparkling hock and a large bottle of iced Apollinaris water. Dissolve a couple of ounces of sugar in a gill of dry sherry, add the thin peel of half an orange, a few slices of pine-apple, peaches, or apricots, with some pounded ice, and then pour in a bottle of sparkling moselle and a bottle of Apollinaris water. With half a pint of lemon water ice mix a bottle of iced sparkling moselle, add a few drops of elder-flower water and a bottle of iced Apollinaris water. Instead of the lemon ice half the quantity of pine-apple ice may be used with the juice of half a lemon, and the elder-flower water may be dispensed with. [Illustration] THE PRINCIPAL SPARKLING WINE BRANDS. *** _In this list whenever a manufacturer has various qualities the higher qualities are always placed first._ [Transcriber’s Note: In the original text the tables were laid out in four columns: _Firms and Wholesale Agents._ _Brands._ [Impress of Cork Design] _Qualities._ _On side of Corks._ For this e-text, the table has been changed to a list format, with the columns represented by levels of indentation. The “Brands” are indicated by the bracketed word [Cork]; the “Side of Cork” text--if any--is given in the same line as its associated Quality. The book included an errata sheet for the tables. It is shown here immediately after the tables themselves. The changes and corrections listed have _not_ been made in the text.] +CHAMPAGNES.+ _Firms and Wholesale Agents._ _Brands._ _Qualities._ / _On side of Corks._