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PUNCHES.
12I
393.
N
cctar tunnclJ
a
l'2tm.friquc.
(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 quarts 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. Negus.
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.
2tnot~cr.
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
tuunclJ.
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
wat~;
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 eigl\.t
~e,ek.s
De_,
fore using.