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

lemon peel on a lump of sugar, and as the surface becomes yellow scrape it into the rum;) add a wine gl888 of sherry, half a pint of brandy, the juice of fonr lemons, a small quantity of syrup of capillaire, one quart of boiling water, sweeten it sufficiently with pounded sugar, and when those are assem– bled who intend to partake of it, pour into it a bottle of champagne. PUNCH A LA ROMAINE. Make one pint and a half of lemonade, beat to a froth the whites of four eggs, stir to this two ounces of pounded sugar, add half·a quartern of rum, and the same quantity of brandy, with four glasses of green gooseberry or white currant wine. This Punch is usually iced. INN KEEPERS' PUNCH. Dissolve about seven ounces of lump sugar in one pint of boiling water, add forty grains