The _rozzers_ (detectives) raided the rum-room one afternoon, and created considerable commotion. Some of the imbibers managed to make their escape, but my informant was not so fortunate. He was seized by one minion of the law, and shortly afterwards another officer cried: “See where he has hidden the dice in his tumbler of Old Jamaica!” “And, may I die,” added the poor Yid, “if the _gonoph_ (rascal) hadn’t placed ’em there himself—don’t yer beliefe me?” Of course I did. Here is another way of employing rum; but you will not be able to shine at solo-whist afterwards. _Rum Booze._ The yolks of eight eggs well beaten up, with some sifted sugar, and a grated nutmeg; extract the juice from rind of a lemon by rubbing loaf sugar thereon; put the sugar, a piece of cinnamon, and a bottle of white wine into a clean saucepan, and when the wine boils take it off the fire. Pour one glass of cold sherry into it, put it into a spouted jug (I don’t mean hypothecated, but a jug with a spout to it) and pour it gradually amongst the egg mixture, keeping the whole well stirred with a spoon as the wine is poured in. Sweeten to taste, and pour the mixture from one vessel to another until a fine white froth is obtained. {90} The recipe continues. “Half a pint of rum is sometimes added, but it is then very intoxicating.” But _sans_ rum whence the Rum Booze? Port Wine is sometimes substituted for white wine, but is not considered so palatable. This liquor should be drunk when quite hot. If the wine be poured boiling hot among the eggs, the mixture will become curdled. _Without_ the rum the mixture is one form of Egg Flip. When treating of gin I should have mentioned that at one well-known City hostelry, “The Olde Cheshyre Cheese” in Wine Office Court, Fleet Street, gin is never known by any other name than “rack.” Why, I know not. But in the same old tavern should you require Scotch Whisky you must call for “Scotch,” without mentioning the word whisky; and if Irish, “Cork” is the password. {91} CHAPTER IX CUPS WHICH CHEER Claret combinations — Not too much noyeau — A treat for schoolboys — The properties of borage — “Away with melancholy” — _Salmon’s Household Companion_ — Balm for vapours — Crimean cup — An elaborate and far-reaching compound — Orgeat — A race-day cup — “Should auld acquaintance be forgot?” — Sparkling Isabella — Rochester’s delight — Freemason’s relish — Porter cup — Dainty drink for a tennis-party. It is probable that there are almost as many recipes for claret cup as there are letters in Holy Writ, or acres in Yorkshire. This is the late Mr. _Donald’s Cup._ One bottle claret. 1 wine-glass pale brandy. ½ do. yellow chartreuse. ½ do. curaçoa. ½ do. maraschino. 2 bottles Seltzer water. 1 lemon cut in thin slices. A few sprigs of borage. Ice and sugar to taste. {92} To my taste there is rather too much liqueur in the above. Here is a simple recipe for _Badminton_.