Slakethirst

1 teaspoonful Bar Sugar in large Bar glass.
2 dashes Lemon Juice with the Skin of Two Slices.
Fill glass ¾ full Shaved Ice.
1 dash Seltzer Water.
2 dashes Jamaica Rum.

Fill up with Claret or Burgundy; shake; ornament with Fruit and serve with Straws.

Fill large Bar glass ¾ full Shaved Ice.

4 dashes Gum Syrup.
1 teaspoonful Lemon Juice.
1 teaspoonful Orange Juice.
2 jiggers Claret.

Shake; strain into tall, thin glass; fill up with Apollinaris or Seltzer; dress with Fruit and serve.

(2-Gallon Mixture)

For mixing use a large Punch bowl or other suitable vessel of glass or porcelain lined.
4 Oranges, sliced.
4 Lemons, sliced.
½ Pineapple, sliced.
½ pint Chartreuse.
½ pint Abricontine.
1 pint Curacoa.
1 pint Cognac Brandy.
1 pint Tokay Wine.

Stir well and allow mixture to stand three hours. Strain into another bowl and add:
3 quarts Champagne.
3 pints Apollinaris Water.
1 large piece of Ice.

Stir well; decorate with Fruit; float slices of Grape Fruit on top and serve in Champagne glasses.

(2½-Gallon Mixture for 40 People)

Bruise the skins of 6 Lemons in 1 lb. of Bar sugar and put the Sugar in a Punch bowl and add:
1 box Strawberries.
2 Lemons, sliced.
6 Oranges, sliced.
1 Pineapple, cut into small pieces.
1 quart Brandy.
1 quart Sherry Wine.
1 quart Madeira Wine.

Stir well; empty into another bowl in which a block of Clear Ice has been placed and add:
4 quarts of Champagne.
2 quarts Carbonated Water.

Serve into Punch glasses so that each person will have some of the Fruit.

1 pony of Pineapple Syrup in large Bar glass.
2 jiggers California Sherry.

Fill glass with Shaved Ice; stir well; decorate with Fruit; dash a little Port Wine on top and serve with Straws.