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Take 1 tea-spoonful of white powered sugar.

¾ wine-glass of Cognac brandy.

¾ wine-glass of peach brandy.

About 12 sprigs of the tender shoots of mint.

Put the mint in the tumbler, add the sugar, having previously dissolved it in a little water, then the brandy, and lastly, fill up the glass with shaved ice. Stir with a spoon but do not crush the mint. This is the genuine method of concocting a Southern mint julep, but whiskey may be substituted for brandy if preferred.

A Georgia paper recently speaking on this subject says:

Probably the old-fashioned julep is in its decadence as a public drink, but it does not follow that the art of constructing this famous Southern refresher is lost. On the contrary, we have knowledge of several old-fashioned gardens where the mint bed under the southern wall still blooms luxuriantly; where white fingers of household angels come every day about this time of the year and pluck a few sprays of the aromatic herb to build a julep for poor old shaky grandpa, who sits in the shady corner of the veranda with his feet on the rail and his head busy with the olden days. In such a household the art is still preserved. With her sleeves rolled up, the rosy granddaughter stirs sugar in a couple of table-spoonfuls of sparkling water, packs crushed ice to the top of the heavy cut-glass goblet, pours in the mellow whiskey until an overthrow threatens and then daintily thrusts the mint sprays into the crevices. And the old man, rousing from his dreams, blesses the vision which seems to rise up from the buried days of his youth, and with his gay nose nestling peacefully in the nosegay at the summit of his midday refresher, quaffs the icy drink,