1896 Fancy Drinks and Poplular Beverages by the only William (paper cover)

12I

PUNCHES.

393. N cctar tunnclJ a l'2tm.friquc. (FOR BOTTLING.)

Infuse the rind of fifteen thinly peeled lemons forty-eight hours in one and .a half pints of rum; filter; add two quarts of cold water and three pints of rum, the juice of the lemons, a grated nutmeg, and two and a half quarts of boiling milk; cover well, let stand for twenty-four hours, and sweeten with three pounds of sugar; strain through a flannel bag, until the punch is perfectly clear, and bottle. 394. Negus. This beverage is of English origin, and there very highly esti– mated; it derives its name from its inventor, the English Colonel Negus. Put the rind of half a lemon or orange in a tureen, add eight ounces of sugar, one pint of port wine, the fourth part of a small nutmeg-grated; infuse this for an hour; strain; add one quart of boiling water, and the drink is ready for use. 395. 2tnot~cr. In other countries they are used to take lighter wines. The recipe follows: Put two bottles of claret, two sticks of cinnamon, six cloves, a little pulverized cardamom, a little grated nutmeg, and half a pound of sugar, on which you have previously rubbed the rind of a lemon, on a slow fire; cover well, and heat to the boiling-point; strain through a hair-sieve; add one pint of boil– ing water, and the juice of one and a half lemons, and serve in strong glasses, that are first warmed. 396. Norfolk tuunclJ. Infuse the rind of fifteen lemons and of as many oranges, thinly peeled, in two quarts of brandy or rum for forty-eight hours; filter the infusion, and add it to the cold syrup of two pounds of sugar and two and a half quarts of wat~; squeeze the juice of the lemons and oranges; pour all into a great stone jug, tie with a bladder, and let it stand for from six to eigl\.t ~e,ek.s De_, fore using.