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I
12
SPICED PUNCH.
Boil a s mall quantity of each sort of
s pice in h alf a pint of water, until it is re–
duced one half; add it to the in gredi e nts
which compose the O xfo rd Punch, and
grate a whole nutmeg into it.
Spiced
Punch, if bottled off aR soon as it is cold
with the spice in it, w ill keep good severai
d ays.
TEA
PUNCH.
Green tea is th e basis of this Punch; and
although Tea Punch is seldom made in
Oxford, it neverth eless has been mu ch
esteemed Ly those who have partaken of it.
lt is invari a bly drank hot. It is made pre–
cisely in the same way as the O xford
Punch, exceptin g· that the j i:: ll y is om itted
and green tea s uppli es the pl ace of water. '