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PUNCHES.
121
393. N
crtar l}lnnclJ
a
l'2\mfrique.
(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 qu_arts 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.
Ncgns.
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. 2\notl)er.
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 l}lnnclJ.
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 water; 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 eight wec:;ks
b~~
fore l)Sing.