Steep in 1 quart cognac brandy 6 lemons, cut in thin slices, for six hours. Then remove lemon without squeezing. Dissolve 1 pound loaf sugar in I quart boiling water, and add this hot solution to the cognac. Let it cool.

Bishop. Stick an orange full of cloves, and roast it. When brown, cut it in quarters, and pour over it 1 quart of hot port. Add sugar to taste, and let mixture simmer for half an hour.

Archbishop. The same as Bishop, with substitution of best claret for port.

Cardinal. The same as Archbishop, with substitution of champagne for claret.

Pope. The same as Cardinal, with substitution of Burgundy for champagne.

Locomotive. Put 2 yolks of eggs into a goblet with 1 oz. of honey, a little essence of cloves, and a liqueur glass of Curacoa; add 1 pint of high Burgundy made hot, whisk together, and serve hot in glasses.

Pousse l'amour. Fill a small wineglass half full of maraschino, then put in yolk of 1 egg; in this pour vanilla cordial, and dash the surface with cognac.

Blue Blazer (use two large silver-plated mugs with handles). One wine glass Scotch whiskey, 1 ditto boiling water. Mix whiskey and water in one mug; ignite, and, while blazing, pour from one mug to the other. Sweeten to taste, and serve in a bar tumbler, with a piece of lemon peel. Blue Blazer is really nothing more than ordinary whiskey and water.