temporary master, recommended the sufferer to endeavour to eat a dry biscuit. By a desperate effort this was accomplished; and, after an interval of half an hour, a glass of cherry brandy was administered. The same process was adopted the next day, and at noon a tumbler of Moselle Cup, "a la Sir John Bayley," completed the cure.

The following is the learned Baronet's receipt, to whom the author is, and the public ought to feel, deeply grateful for this, and the other subjoined Tonics.

No. 1.-MOSELLE CUP, OR BOTTLED VELVET.

À LA SIR JOHN BAYLEY.

A bottle of Moselle; half a pint of sherry; peel a lemon, not too much, so as to predominate; two table spoonfuls of sugar; a bunch of burrage, or young nettles, for ten minutes, or a sprig of verbena; all well mixed and then strained and iced.

No. 2.-CHAMPAGNE, HOCK, OR CHABLIS CUP.
À LA GOODRICHE.

Dissolve four or five lumps of sugar in a quarter of a pint of boiling water, with a little very thin lemon peel; let it stand a quarter of an hour; add one bottle of the above wines; three or four leaves of

burrage, or small bunch of young nettles, or a sprig of verbena; a small glass of sherry; half a pint of water; mix well and let stand half an hour; strain, and ice it well.

No. 3.-CLARET CUP, OR MULLED CLARET.
À LA LORD SALTOUN.

Peel one lemon fine; add to it some white pounced sugar; pour over one glass of sherry; then add a bottle of claret (vin ordinaire the best), and sugar to taste; a bunch of burrage, or young nettles, for ten minutes, or a sprig of verbena; one bottle of soda water; nutmeg, if you like it. For cup, strain and ice it well. For mull, heat it and serve it hot.

No. 4.-CIDER CUP.

À LA HAROLD LITTLEDALE.

A quart of cider; a bottle of soda water; one glass of sherry; one small glass of brandy; juice of half a lemon; peel of quarter of a lemon; sugar and nutmeg to taste; bunch of burrage, or young nettles, for ten minutes, or a sprig of verbena; flavour it with a small glass of pine apple shrub (if you can get it); strain and ice it all well. This is a delicious and truly English beverage, and only requires to be tasted to be duly appreciated.

MINT JULEP.

Brandy and water in a large silver or glass goblet, half filled with pounded ice, white sugar, eight or ten leaves of fresh gathered mint, and a small portion of lemon.

SHERRY COBBLER.

Same as above, without lemon peel or mint; sherry vice brandy, with a dash of nutmeg.

Ditto, ditto.

GIN COBBLER.

MISSISSIPPI PUNCH.

One glass of brandy; half glass of Jamaica rum; a table spoonful of arrack or whisky; quarter of a lemon; a table spoonful of powdered white sugar; water and ice. The above must be "well shaken" and mixed; the ice, of the clearest sort, ought to be planed into small pieces with a sharp plane; and to those who like their draughts "like linked sweetness long drawn out," let them use a glass tube or straw to sip the nectar through.

No. 5.-OYSTER TOAST.

À LA SIR JOHN BAYLEY.

Bruise one small anchovy in a mortar, fine; take a score oysters (Natives, or Hampshire Royals, best), and cast off their beards; chop the oysters up fine; put anchovy and oysters into a small saucepan; mix both together with sufficient cream to give it a pleasing consistency; heat it well over the fire, stirring it all the time; spread it on a round of buttered toast baked crisp and crust cut off; serve it up hot, in slices ; eat in solemn silence; wash down with glass of brown sherry.*

No. 6.-BOILED SALAD.

À LA H. C. CHAPMAN.

One spoonful of salt, one spoonful of mustard, well mixed; three table spoonfuls of oil; one table spoonful of vinegar, half Elder, half Tarragon; six drops of Chili vinegar; beet root, onions, celery, cut in thick square slices, boiled and stirred well together in the same; pepper the whole bountifully; a couple of boiled eggs, cut in quarters; mix all well together. It is an improvement to ice it.

Those who are addicted to sherry, can obtain the finest selected grades at Mr. R. A. Moulds, Liverpool, this gentleman devoting himself solely to the purchase of the finest Xeres wines.

No. 7.-DUTCH SAUCE.

À LA BELVOIR.

One glass port wine; one ditto Harvey sauce; one ditto walnut pickle; three tablespoonfuls of gravy; one pickled walnut, bruised; a bit of butter; slice of a small onion; mustard, cayenne, and salt to taste; mix all together and serve it hot. A brilliant accompaniment to all stews, hashes, grills, and game.

No. 8.-KEDGEREE.

À LA MRS. CAMPBELL.

AN EXCELLENT DISH FOR BREAKFAST.

A breakfast cup of rice, boiled and strained; four eggs, hard boiled; a large haddock boiled, or any cold fish; put a large piece of butter in a stewpan, mince altogether, season well, and serve very hot.