1899 The Mixicologist by C F Lawlor

THE MIXICOLOGIST.

23

through a sieve into a bowl, and add bj' degrees the whites of the eggs beaten to a froth. Place the bowl on ice for a while, then stir in brisklj' the rum and the wine.

Duke of Norfolk Punch. (For bottling.)

Take 2 quarts of brandy.

I quart of white wine. I quart of milk. 1% pounds of sugar, lemons. 3 oranges.

Pare off the peel of the oranges and lemons very thin; put the peel and all the juice into a vessel with a close-fitting lid. Pour on the brandy, wine and milk, and add the sugar after having dissolved in .sufficient water. Mix well, and cover close for twenty-four hours. Strain until clear, and bottle. PUNCH. The origin ofthis word is attributed by Dr. Doran,in his"History ofCourt Fools," to a club ofAthenian wits ; but how he could possibly connect the word Punch with these worthies, or derive it from either their sayings or doings,we are totally at a loss to understand. Its more probable derivation is from the Persian Punj, or from the Sanscrit Pancha,which denotes the usual number of ingredients of which it is composed,viz.,five. The reci pes, however, for making this beverage are very numer ous i and,from various flavoring matters which maj' be added to it. Punch has received a host of names derived alike from men or materials.