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THE MIXICOLOGIST.
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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.