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

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one vessel to the other until a fine white troth is obtained. Half a pint of rum is sometimes added, but it is then very intoxicating. Port wine is sometimes substituted for white, but it is not considered so palatable. Thia liquor should be drank when quite hot. If the wine is poured boiling hot among the eggs, the mixture will become curdled. BEER FLIP. Beer Flip is made in the same way and with the same materials as the preceding, exceIJting that one quart of strong home- . brewed beer is substituted for the wine; a glass of gin is sometimes added, but it is better without it. This beverage is generally given to servants at Christmas, and other high festivals of our Church. RUMFUSTIAN. The yolks of twelve eggs, one quart of strong beer, one bottle of white wine, half a