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12
duced one half; add it to the ingredients
which compose the Oxford Punch, and
grate a whole nutmeg into it. Spiced
Punch, if bottled off as soon as it is cold,
with the spice in it, will keep good several
days.
TEA PUNCH.
Green tea is the basis of this Punch; and
although Tea Punch is seldom made in
Oxford, it nevertheless has been much
ei1teemed by those who have partaken of it.
It is invariably drank hot. It is made pre–
cisely in the same way as the Oxford
Puuch, excepting that the jelly is omitted,
and green tea supplies the place of water.
GIN PUNCH.
The same as Oxford Punch, only omit
the rum, brandy, and shrub, and substitute
two bottles of gin.