1903 The still-room by C. Roundell

The StilLRoom

Then add a bottle of brandy

five minutes.

for

and half a bottle of rum. To make Cold PuncJu — Proceed as with hot punch, but replacing the boiling water by cold water and a few pieces of ice. The punch itself is better not cooled over ice before serving. To make Cold Gin Punch, — Rub a few lumps of sugar over the outer peel of a lemon, and place this, with the juice of the lemon, in a jug or bowl, together with enough sugar to make up to three ounces. Add half a pint of gin, a wine-glassful of maraschino, a pint of water, and two bottles of iced soda-water. To make PurL — Beat three eggs to a froth, and well mix them with two ounces of castor sugar and a gill of ale. Heat a quart of ale with a tea-spoon- ful of powdered nutmeg and a table-spoonful of crushed ginger. Slowly add the hot ale to the ale- and-eggs mixture. Lastly, add a wine-glassful of gin or brandy. " For the resty both the tap and the parlour of the Six Jolly Fellowship Porters gave upon the river^ and had red curtains matching the noses of the regular customer Sy and were provided with comfortable fireside like models of sugar-loaf hats^ made in that shape that they mighty with their pointed ends^ seek out for themselves glowing nooks in the depths^ where they mulled your ale y - or heated for you those delectable drinks — purlsyfiipy and dog*s nose. The first of these hum^ ming compounds was a specialty of The Porters^ which 124 utensilsy