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The
StilLRoom
for
five
minutes.
Then
add
a
bottle
of
brandy
and
half
a
bottle
of
rum.
To
make
Cold
PuncJu
—
Proceed
as
with
hot
punch,
but
replacing
the
boiling
water
by
cold
water
and
a
few
pieces
of
ice.
The
punch
itself
is
better
not
cooled
over
ice
before
serving.
To
make
Cold
Gin
Punch,
—
Rub
a
few
lumps
of
sugar
over
the
outer
peel
of
a
lemon,
and
place
this,
with
the
juice
of
the
lemon,
in
a
jug
or
bowl,
together
with
enough
sugar
to
make
up
to
three
ounces.
Add
half
a
pint
of
gin,
a
wine-glassful
of
maraschino,
a
pint
of
water,
and
two
bottles
of
iced
soda-water.
To
make
PurL
—
Beat
three
eggs
to
a
froth,
and
well
mix
them
with
two
ounces
of
castor
sugar
and
a
gill
of
ale.
Heat
a
quart
of
ale
with
a
tea-spoon-
ful
of
powdered
nutmeg
and
a table-spoonful
of
crushed
ginger.
Slowly
add
the
hot
ale
to
the
ale-
and-eggs
mixture.
Lastly,
add
a
wine-glassful
of
gin
or
brandy.
"
For
the
resty
both
the
tap
and
the
parlour
of
the
Six
Jolly
Fellowship
Porters
gave
upon
the
river^
and
had
red
curtains
matching
the
noses
of
the
regular
customer
Sy
and
were
provided
with
comfortable
fireside
utensilsy
like
models
of
sugar-loaf
hats^
made
in
that
shape
that
they
mighty
with
their
pointed
ends^
seek
out
for
themselves
glowing
nooks
in
the depths^
where
they
mulled
your
ale
y
-
or
heated
for
you
those
delectable
drinks
—
purlsyfiipy
and
dog*s
nose.
The
first
of
these
hum^
ming
compounds
was
a
specialty
of
The
Porters^
which
124