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Published 2015
A hundred years ago and more, the signal toast at the Glasgow clubs was ‘The trade of Glasgow and the outward bound’.
The sugar3 being melted with a little cold water, the artist squeezed about a dozen lemons through a wooden strainer, and then poured in water enough almost to fill the bowl. In this state the liquor goes by the name of sherbet, and a few of the connoisseurs in his immediate neighbourhood were requested to give their opinion of it—for in the mix