1871 Oxford Night Caps a collection of receipts for making various beverages used in the university

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ALMOND PUNCH. Extract the juice from the peeling of one lemon and ·one Seville orange by rubbing loaf fi1lga.t' on them. The juice of six lemons and one Seville orange, one bottle of capillaire, and a quarter of a pound of loaf sugar. Put the whole into a jug, and when well mixed, pour upon it three pints of boiling water. Cover the jug close, and keep it near the fire a quarter of an hour. Then add three ounces of sweet and half an ounce of bitter almonds, blanched and pounded fine in a mortar, and gradually mixed with a bottle of white brandy. Stir it well, and if sufficiently sweet it may be used immediately. SHRUB PUNCH. To make the above into Shrub Punch of a superior flavour and quality to that in general use, merely leave out the eggs. CHAMPAGNE PUNCH. Pare two lemons very thin, and steep the peeling in one piDt of rum, (or grate some