390. Another

In a bottle of fine rum put the thinly peeled rind of three oranges and three lemons; cork the bottle well, and let the bottle stand two days. After this rub the rind of six lemons on two pounds of loaf-sugar, squeeze their juice and that of the formerly peeled lemons and oranges over the sugar; add two quarts of boiling water, one and a half quarts of boiling milk, and half a teaspoonful of grated nutmeg, and mix all well until the sugar is dissolved. Now add the rum; strain the punch until it is perfectly clear; fill into bottles, and cork them very well.

Such a milk-punch is a beverage refreshing and harmless, which, in summer especially, for excursions, picnics, etc., cannot be too highly appreciated.

391. Finland Milk Punch

This punch is prepared like our first " English Milk Punch;" only take Santa Cruz rum instead of Jamaica rum, and leave the nutmeg out.

392. Warm Milk Punch

A quart of fresh milk is slowly heated to boiling with the thin peel of a small lemon; then strain the milk, beat it with the yolks of four eggs, stirred up beforehand in cold milk; add a wineglass-ful of brandy, and two wineglassfuls of rum; beat all over a slow fire to foam, and fill into glasses.

393. Nectar Punch A L' Amerique

(FOR BOTTLING.)

Infuse the rind of fifteen thinly peeled lemons forty-eight hours in one and a half pints of rum; filter; add two quarts of cold water and three pints of rum, the juice of the lemons, a grated nutmeg, and two and a half quarts of boiling milk; cover well, let stand for twenty-four hours, and sweeten with three pounds of sugar; strain through a flannel bag, until the punch is perfectly clear, and bottle.

394. Negus

This beverage is of English origin, and there very highly estimated; it derives its name from its inventor, the English Colonel Negus.

Put the rind of half a lemon or orange in a tureen, add eight ounces of sugar, one pint of port wine, the fourth part of a small nutmeg - grated; infuse this for an hour; strain; add one quart of boiling water, and the drink is ready for use.

395. Anorher

In other countries they are used to take lighter wines. The recipe follows: Put two bottles of claret, two sticks of cinnamon, six cloves, a little pulverized cardamom, a little grated nutmeg, and half a pound of sugar, on which you have previously rubbed the rind of a lemon, on a slow fire; cover well, and heat to the boiling-point; strain through a hair-sieve; add one pint of boiling water, and the juice of one and a half lemons, and serve in strong glasses, that are first warmed.

396. Norfolk Punch

Infuse the rind of fifteen lemons and of as many oranges, thinly peeled, in two quarts of brandy or rum for forty-eight hours; filter the infusion, and add it to the cold syrup of two pounds of sugar and two and a half quarts of water; squeeze the juice of the lemons and oranges; pour all into a great stone jug, tie with a bladder, and let it stand for from six to eight weeks before using.