SUPREME NECTAR.—Put into a nine-gallon cask six pounds of moist sugar, five ounces of bruised ginger, four ounces of cream of tartar, four lemons, eight ounces of yeast, and seven gallons of boiling water. Work two or three days, strain, add brandy one pint, bung very close, and in fourteen days bottle, and wire down. TAMARIND DRINK.—Boil three pints of water with an ounce and a half of tamarinds, three ounces of currants, and two ounces of stoned raisins, till about a third has evaporated. Strain, add a bit of lemon-peel, which is to be removed in half an hour, then cool. WHITE SPRUCE BEER.—Take six pounds of white sugar, four ounces of essence of spruce, ten gallons of boiling water, and an ounce of yeast. Work the same as in making ginger beer, and bottle immediately in half pints. Brown spruce beer is made with treacle instead of sugar. WINTER BEVERAGES. ALEBERRY.—Mix two large spoonfuls of fine oatmeal in sufficient sweet small beer, two hours previous to using it; strain well, boil, and sweeten according to taste. Pour into a warm jug, add wine, lemon-juice, and nutmeg to taste, and serve hot with thin slips of toast or rusks. ALE, MULLED.—Boil a pint of good sound ale with a little grated nutmeg and sugar. Beat up three eggs, and mix them with a little cold ale; then add the hot ale to it gradually, and pour backwards and forwards from one vessel to the other several times, to prevent its curdling. Warm, and stir till it thickens, then add a table-spoonful of brandy, and serve hot with toast. ARRACK, MOCK.—Take a scruple (twenty grains) of benzoic acid, and add to a quart of rum. Prepare punch with it. ATHOL BROSE.—Add two wine-glassfuls of Scotch whisky to a wine-glassful of heather-honey; mix well, and then stir in a well-beaten new-laid egg. BANG.—Take a pint of cider, and add to a pint of warm ale; sweeten with treacle or sugar to taste, grate in some nutmeg and ginger, and add a wine-glassful of gin or whisky. BISHOP.—Take three smooth-skinned and large Seville oranges, and grill them to a pale brown colour over a clear slow fire; then place in a small punch-bowl that will about hold them, and pour over them half a pint from a bottle of old Bordeaux wine, in which a pound and a quarter of loaf sugar is dissolved; then cover with a plate, and let it stand for two days. When it is to be served, cut and squeeze the oranges into a small sieve placed above a jug containing the remainder of the bottle of sweetened Bordeaux, previously made very hot, and if when mixed it is not sweet enough, add more sugar. Serve hot in tumblers. Some persons make Bishop with raisin or Lisbon wine, and add mace, cloves, and nutmegs, but it is not the proper way. CARDINAL is made the same way as Bishop, substituting old Rhenish wine for the Bordeaux. CLARY, MOCK.—Warm a bottle of claret, sweeten with honey, and add allspice and cloves to taste. Serve hot.