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    Cups and Their Customs
    Cups and Their Customs
    Cups and Their Customs
    Ebook109 pages1 hour

    Cups and Their Customs

    By George Edwin Roberts and Henry M. D. Porter

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    "Cups and Their Customs" by George Edwin Roberts, Henry M. D. Porter. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.
    LanguageEnglish
    PublisherGood Press
    Release dateMay 19, 2021
    ISBN4064066217884
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      Book preview

      Cups and Their Customs - George Edwin Roberts

      George Edwin Roberts, Henry M. D. Porter

      Cups and Their Customs

      Published by Good Press, 2022

      goodpress@okpublishing.info

      EAN 4064066217884

      Table of Contents

      PREFACE.

      PREFACE TO THE SECOND EDITION .

      HINTS TO CUP-BREWERS.

      OLD RECIPES.

      Metheglin.

      Lamb's Wool.

      The Wassail Bowl.

      MODERN RECIPES. PUNCH.

      Punch.

      Noyau Punch

      Gin Punch.

      Whisky Punch.

      Milk Punch.

      Milk Punch , No. 2.

      Regent's Punch.

      Cold Milk Punch (German Recipe) .

      WINE CUPS.

      Claret Cup , No. 1.

      Claret Cup , No. 2.

      Claret Cup , No. 3.

      Claret Cup , No. 4.

      Mulled Claret.

      Burgundy Cup.

      Hock Cup , No. 1.

      Hock Cup , No. 2.

      Hock Cup , No. 3.

      Hock Cup , No. 4.

      Hock Cup , No. 5.

      Champagne Cup.

      Moselle Cup , No. 1.

      Moselle Cup , No. 2.

      Moselle Cup , No. 3.

      Moselle Cup , No. 4.

      Moselle Cup , No. 5.

      Cutler's Moselle Cup.

      Mulled Port.

      Mulled Sherry.

      Sherry Cobler.

      Cider Cup.

      Morgan's Herefordshire Cup.

      Donaldson's Cider Cup.

      The Field Cider Cup.

      White's Club House Cup.

      Loving Cup.

      Djonka (a Russian Beverage) .

      BEER CUPS.

      Hot Ale Cup.

      Copus Cup.

      Donaldson's Beer Cup.

      Freemasons' Cup.

      Egg Flip.

      LIQUEURS.

      Curaçoa.

      Cherry Brandy.

      Brandy Bitters.

      Ginger Brandy.

      Hunting-flask.

      PREFACE.

      Table of Contents

      The principal object of these pages is to furnish a collection of recipes for the brewing of compound drinks, technically called Cups, all of which have been selected with the most scrupulous attention to the rules of gastronomy, and their virtues tested and approved by repeated trials. These we are inclined to put into type, from a belief that, if they were more generally adopted, it would be the means of getting rid of a great deal of that stereotyped drinking which at present holds sway at the festive boards of England. In doing this, we have endeavoured to simplify the matter as much as possible, adding such hints and remarks as may prove serviceable to the uninitiated, whilst we have discarded a goodly number of modern compounds as unpalatable and unscientific. As, in this age of progress, most things are raised to the position of a science, we see no reason why Bacchanology, if the term please our readers, should not hold a respectable place, and be entitled to its due mead of praise; so, by way of introduction, we have ventured to take a cursory glance at the customs which have been attached to drinking from the earliest periods to the present time. This, however, we set forth as no elaborate history, but only as an arrangement of such scraps as have from time to time fallen in our way, and have helped us to form ideas of the social manners of bygone times.

      We have selected a sprig of Borage for our frontispiece, by reason of the usefulness of that pleasant herb in the flavouring of cups. Elsewhere than in England, plants for flavouring are accounted of rare virtue. So much are they esteemed in the East, that an anti-Brahminical writer, showing the worthlessness of Hindu superstitions, says, They command you to cut down a living and sweet basil-plant, that you may crown a lifeless stone. Our use of flavouring-herbs is the reverse of this justly condemned one; for we crop them that hearts may be warmed and life lengthened.

      And here we would remark that, although our endeavours are directed towards the resuscitation of better times than those we live in, times of heartier customs and of more genial ways, we raise no lamentation for the departure of the golden age, in the spirit of Hoffmann von Fallersleben, who sings:—

      "Would our bottles but grow deeper,

      Did our wine but once get cheaper,

      Then on earth there might unfold

      The golden times, the age of gold!

      "But not for us; we are commanded

      To go with temperance even-handed.

      The golden age is for the dead:

      We've got the paper age instead!

      "For, ah! our bottles still decline,

      And daily dearer grows our wine,

      And flat and void our pockets fall;

      Faith! soon there'll be no times at all!"

      This is rather the cry of those who live that they may drink, than of our wiser selves, who drink that we may live. In truth, we are not dead to the charms of other drinks, in moderation. The apple has had a share of our favour, being recommended to our literary notice by an olden poet—

      "Praised and caress'd, the tuneful Phillips sung

      Of cyder famed, whence first his laurels sprung;"

      and we have looked with a friendly eye upon the wool of a porter-pot, and involuntarily apostrophized it in the words of the old stanza,

      "Rise then, my Muse, and to the world proclaim

      The mighty charms of porter's potent name,"

      without the least jealous feeling being aroused at the employment of a Muse whose labours ought to be secured solely for humanity; but a cup-drink, little and good, will, for its social and moral qualities, ever hold the chief place in our likings.

      Lastly, although

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