“The secret of making “_Hatfield_,” writes an invaluable authority, “is supposed to be a secret only known to the manager at The Oval. We used to drink at the Old Winchester Music Hall an imitation, composed of two bottles of soda-water to one ginger-beer, a quartern of Old Tom and a half-quartern of noyeau, duly iced.” Most “cocktails” come under the heading of {151} “Short Drinks,” and will be found duly scheduled, farther on. Here, however, is a long ’un. _Saratoga Cocktail._ Put into a large tumbler twenty drops of pine-apple syrup, twelve of Angostura bitters, twenty of maraschino, and a wine-glass of old brandy; nearly fill the glass with pounded ice, and mix well. Add two or three strawberries and a shred of thin lemon-peel, and top up with champagne. _Arctic Regions._ Large tumbler. Quarter of a pint of milk, wine-glass of sherry, and liqueur-glass of old brandy. Fill up with pounded ice, and sweeten to taste. Shake well, dust with cinnamon, and suck through a straw. _Brandy-and-Soda._ Every Saturday morning, of all respectable newsagents, in the pink paper, price⸺ Pshaw! What am I thinking about? This concoction is also known in America as “Stone Wall” (Why?), and used to be known in Her Majesty’s dominions in Asia as a “Peg”—simply because every dose swallowed was said to represent a peg in the coffin being manufactured for the swallower. It is unnecessary to give any recipe for this mixture, the proportion of the ingredients varying with the inclination, disposition, indisposition, state of health, or pocket, of the swallower. But above all let your ingredients be of the best. There is only one thing worse {152} than bad brandy, and that is bad soda-water. Avoid the cheap stuff with the little glass stoppers, as you would the tipstaff. _Brandy Daisy._ Put into a large tumbler the juice of a small lemon, half a tablespoonful of sifted sugar, and dissolve with one squirt of aërated water from a syphon. Add a liqueur-glass of yellow chartreuse, nearly fill the glass with crushed ice, and add one wine-glassful of old brandy. Stir well and strain. _Bull’s Milk_ A large tumbler. One teaspoonful of sifted sugar, half a pint of milk, one-third of a wine-glassful of old rum, one wine-glassful of old brandy. Add ice, shake, strain into another glass, and dust with cinnamon and nutmeg. _Julap, or Julep._ Behold this cordial Julap here, That flames and dances in his crystal bounds, With spirits of balm and fragrant syrups mixt. Although the mint julep is compounded and used principally in the continent of America, the original “julap” is a Persian word, signifying a sweet potion. John Quincey, the author of a dictionary on Physic, describes julap as “an extemporaneous form of medicine, made of simple and compound water, sweetened, and serves for a vehicle to other forms not so convenient to take alone.” {153} The simple water is usually omitted nowadays. And here is one recipe for a Mint Julep.