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THE llrIX ICOLOG I ST.
23
throug h a sieve into a bowl , and add by degrees the
whites of the eggs l.leaten to a froth . Place the
bowl on ice fo r a while, then stir in briskly the rum
and the wine.
Duke of Norfolk Punch.
(For bottl ing .)
T ake
2
quarts of brandy.
I
quart or \\·hite wine.
(
quart or milk.
r ;.( pounds of sugar.
6
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 a fter having dissolved
in sufficient water. Mix well , and cover close for
twenty-four hours. Strain until clear, and bottle.
Parties at a distance re–
quiring any number cf copies
of this book will address
-c.
F.
LAWLOR,
Burnet House,
Cincinnati, Ohio.