1896 Fancy Drinks and Popular Beverages by the Only William

PUNCHES.

121

393. N crtar l}lnnclJ a l'2\mfrique. (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 qu_arts 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. Ncgns. 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. 2\notl)er. 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 l}lnnclJ. 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 water; 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 eight wec:;ks b~~ fore l)Sing.