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

.CIDER BISHOP. Omit th~ wine, and add one bottle 'of good cider, a quarter of a pint of brandy and two glasses of calves-feet jelly in II liquid state. OXFORD MULL. Boil a small quantity of cinnamtm, cloves, and mace in half a pint of water; pour into it one bottle of port wine, and when it is nearly boiling, add two lemons thinly sliced. Sweeten it to your taste, and it is fit for use. NEGUS. Negus is a modern beverage, and, accord– ing to Malone, derives its name from its inv~ntor, Colonel Negus. Dr. Willich, in his " Lectures on Diet and Regimen," says, that Negus is one of the most inno– cent and wholesome species of drink ; · especially if Beville oranges be added to