These cups should always be made with good sound ale, but not too strong; and should invariably be drank from the tankard, and not poured into glasses, as they are generally more agreeable to the taste than to the sight, and it is imperative that they should be kept hot.

Hot Ale Cup.

To a quart of ale, heated, add two wine-glasses of gin, one wine-glass of sherry, two tablespoonfuls of American bitters, plenty of cloves and cinnamon, and four tablespoonfuls of moist sugar.

Copus Cup.

Heat two quarts of ale; add four wine-glasses of brandy, three wine-glasses of noyau, a pound of lump sugar, and the juice of one lemon. Toast a slice of bread, stick a slice of lemon on it with a dozen cloves, over which grate some nutmeg, and serve hot.

Donaldson's Beer Cup.

To a pint of ale add the peel of half a lemon, half a liqueur-glass of noyau, a bottle of seltzer-water, a little nutmeg and sugar, and ice to taste.

Freemasons' Cup.

A pint of Scotch ale, a pint of mild beer, half a pint of brandy, a pint of sherry, half a pound of loaf sugar, and plenty of grated nutmeg. This cup may be drank either hot or cold.

Egg Flip.

Add the whites and yolks of three eggs, beaten together with three ounces of lump sugar, to half a pint of strong ale; heat the mixture nearly to the boiling-point; then put in two wine-glasses of gin or rum (the former being preferable), with some grated nutmeg and ginger; add another pint of hot ale, and pour the mixture frequently from one jug to another before serving.