APPENDIX.—(C.) 
A FEW MEMORANDA, 
AND BRIEF RECEIPTS FOR SPORTSMEN. 
It is well that a Sportsman, without being anything of an 
epicure, should, like an old campaigner, know a little of the art 
of the cuisine; otherwise, in the country, even in this country 
of abundance, he is very likely to fare badly, where, with a 
very little knowledge and a very little care, and having the 
precaution to cany with him a few simple condiments, he can 
live like a prince. 
In the first place, he should always carry his own black tea 
with him, if he would not be compelled to drink execrable rye- 
coffee. I commend him also to be his own liquor-bearer, as the 
spirits in country places are usually execrable, especially the 
rye-whiskey of Pennsylvania and the West. 
If, however, he determine to take his chance in this matter, 
I advise him, in all cases, to eschew brandy, which is the most 
easily adulterated of all liquors, and, when adulterated, the 
worst. 
In New York and New Jersey, the cider-whiskey, in country 
places, is decidedly the best thing to be got; it is too cheap to 
adulterate, and it is a wholesome liquor in itself—when very 
old, it is a very fine liquor—the taste, if disagreeable, as it is 
apt to be at first, is completely disguised by sugar and lemon- 
juice—and, whether hot or cold, it will be so found a very 
tolerable beverage. 
The best receipt I know for cold punch, and that which I al¬ 
ways use, is, to one tumbler of crushed sugar, one and a-half of 
spirit, six of water, the peel of two lemons, and the juice of one. 
