Boil together, in a pint of water, a beaten nutmeg, two sticks of cinnamon broken up, and a table-spoonful of cloves slightly pounded. When reduced to one-half, strain the liquid into a quart of wine, set it on hot coals, take it off as soon as it comes to a boil, and sweeten it. Serve it up hot in a pitcher, surrounded by glass cups, and with it a plate of rusk.