Rub the rind of two oranges on loaf-sugar and put the sugar into a bowl; add half a pint of brandy, the juice of one lemon, one-third of a pint of orange juice, and one pint of water. Add more sugar if required, and ice well. I don’t know if the above is the way the Loving Cup at the Mansion House is made; {98} but probably one recipe is as good as another, when all you have to do is to sip the liquid and pass it on. The ancients knew not “cups”; simply because they knew not the virtues of Wenham Lake ice, or its imitations; whilst the “strong-waters” and alleged wines of the past did not blend particularly well, and there was no soda-water. Fearful and wonderful beverages were their compound drinks, however, many of which have already been analysed in these pages. But the recipe for _Rochester_ Cup, which is taken from a comparatively modern book, smacks of the antique. At all events my own wine-merchant professes to be “out of” sparkling Catawba and sparkling Isabella. But here is the programme. Put into a bowl two bottles of sparkling Catawba, two bottles of sparkling Isabella, and one bottle of Sauterne; mix well, then add two wine-glasses of maraschino and two wine-glasses of curaçoa; ice well, and add some strawberries, or a few drops of extract of peach or vanilla. A very excellent _Champagne Cup_ can be made from the recipe headed “Donald’s Cup” at the commencement of this chapter, substituting “the Boy” for the red wine of Bordeaux. And here is a simple little refresher, suitable for a breaking-up party at a young ladies’ school. {99} _Chablis Cup._ Dissolve four or five lumps of sugar in a quarter of a pint of boiling water, and put it into a bowl with a very thin slice of lemon rind; let it stand for half an hour, then add a bottle of Chablis, a sprig of verbena, a wine-glassful of sherry, and half a pint of water. Mix well, and let the mixture stand for a while, then strain, add a bottle of Seltzer water, a few strawberries or raspberries, and a block of ice. Serve in small glasses. Should you wish to make _Red Cup_ use one pint of port wine instead of white; and sometimes two glasses of red-currant jelly are added. In other respects, follow the directions already laid down for making Cider Cup; a little warm water being necessary to dissolve the jelly. _Freemason._ This sounds a “for’ard” sort of potion:—Put into a bowl one pint of Scotch ale, one pint of mild ale, half a pint of brandy, one pint of sherry, and half a pound of sifted sugar. Mix well together, grate a little nutmeg over the top, and add a block of ice. Mind, I, personally, do not believe in the blending of malt liquor with wine or spirits; and the above reads like a bile-provoker of the most persistent type. But compared With the next recipe—which some of my readers may think should come, for choice, under the heading of “Strange Swallows”—it is harmless indeed. {100} _Porter Cup._