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t O
POLICE GAZETTE
Port Wine Negus.
General
rtile
for prepciring
n.
quantity.
To every pint of Port w ine a ll ow:
One quart C\f b o ill11g wnto1·.
One quarte r of n pound o f Jonf-s ugnr.
One lemon.
Grated nutmeg to t -.::;te.
Put the wine in to
a
jug, rub som e Jumps of s ugar(equnl
to one-quarter of a pound) on the lemon rind
unLll
a ll
the
yellow pa rt of the s kin is a bso rbe d , th e n sq ueeze the juice
and s train it. Add tbe sugar a nd l em o n juice to the
Port
wine with the grat ed nutmeg ; pour ove1· i t t he bC\iling
·~·at.er,
cover the
j
ui;, and
whoo thti
b e v e 1·nge
h as
cooled
a
little, it
will
be
nt
tor
use.
. Negus may alRo be made o f s h e rry, or a n y other sweet
wine, but it ls more usua lly made of Po1·t.
Tbis is an Englis h bever age and derives its name
from
Colonel Negus, wh0 is s aid
to
bave inven ted it .
Soda Negus.
A.bout one quart.
Take one pint of Port wine.
Eight lumps ot white loaf sugar.
Six
cloves.
p
Grated nutmeg sufficient t o
fill
a
e<m a ll t easpoon.
ut the above in{l'redients in to a thorough ly clt>un i;uuce
pim,
~varm
and stir them we ll, but do not suffe r t h e mi xture
L
11
botl
Pou ·t ·
ti
warm
·
r 1
mto
a pitch e r or bowl, and
u po u
1e
wine d»cant b
Thi
a ottle of p lain soda wate r.
s makes a delicious efferveEcing drink.
American Pousse Cafe.
One-quarter Mnrnschioo.
One-qnnrter Curncoa
One-quarter Cha1·tre ut1e (green).
One.quarter brandy.
Keep the colors separate.