Egg nogg is one of the most common of the mixed drinks, especially during the holidays. There are dozens of recipes for making egg nogg. The alcoholic basis of egg nogg is usually whisky, brandy and rum. These should all be old and mellowed in order to make a good article. In the making of egg nogg the eggs are separated into whites and yolks, and the yolks of the eggs are beaten up with a sufficient quantity of sugar to add the required sweetness to the beverage. Various flavoring re-agents are used, as, for instance, sherry and Madeire wine, nutmeg and cinnamon. The whites of the eggs are beaten until firm, cream is added to the mixture of egg and alcoholic beverages, and after all is thoroughly mixed and cooled the white of the egg is placed on the top and dusted over with cinnamon. To make two gallons of egg nogg requires about one and three-quarter pounds of powdered sugar and a dozen fresh eggs, a quart of brandy, half a quart of rum, and half a quart of whisky. When all the ingredients are mixed there should be a sufficient amount of cream or rich milk added to bring the volume up to that desired.