Two dozen fresh eggs; 1 gallon rich milk; 11/2 pounds powdered sugar; 2 pints cognac brandy, or Santa Cruz rum - or 1/2 pint cognac and 1/2 pint Jamaica, or Santa Cruz rum. Break the eggs carefully, separating the whites from the yolks; add the sugar to the latter, and with a strong spoon beat until very light, adding gradually 2 dessert spoonfuls of powdered mace or nutmeg. Next, add the liquor, pouring in slowly, stirring actively at the same time; after which add the milk in like manner. Meanwhile - having whipped the whites of the eggs with an egg-beater into a light froth - pour the egg-nog into a bowl, add the white froth, and decorate with crimson sugar or nutmeg, and serve. The foregoing proportions will be sufficient to make fourteen pints of very superior egg-nog.