228 / 258
Beverages
—
Alcoholic
the
juice
of
8
oranges,
8 lemons,
^
pt.
of
strawberry
juice
and
1
pt.
of
claret.
Serve with
ice
in
the
punch
bowl,
adding
enough
ice-water
to
dilute
properly.
Fresh
mint
leaves
and
berries
should
float
on
top
of
the
bowl
and
in
the
individual cups.
Mulled
Ale
Good
ale,
1
qt.;
rum
or
brandy,
1
glassful;
loaf
sugar,
1
tablespoonful;
ground
cloves,
a
pinch,
grated
nutmeg,
a
pinch;
ground
ginger,
a good
pinch.
Put
the
ale,
sugar,
cloves,
nutmeg
and
ginger
into
an
ale
warmer
or
stewpan,
and
bring nearly
to
boiling
point.
Add
the
brandy,
and
more
sugar
and
flavoring,
if
necessary,
and
serve
at
once.
Mulled
Claret
Heat
1
pt.
of
claret
nearly to
boiling
point,
add
J^
pt-
of
boiling
water,
sugar,
nutmeg
and
cinnamon
to
taste,
and
serve
hot.
Any
kind
of
wine
may
be
mulled,
but
port
and
claret
are those
usually
selected
for
the
purpose.
Negus
Port
wine,
J^
pt.;
boiling
water,
}4
pt-J
lemon,
2
or
3
thin
slices;
sugar
^and
nutmeg
to
taste.
Heat
the
wine
in
a
stewpan,
but
do
ri|t
allow
it
to
boil.
Put
the
slices
of
lemon, a pinch
of
nutmeg,
and 4
or
5
lumps
of
sugar
into
a
jug,
pour
in
the
boiling
water,
stir
gently
until
the
sugar
is
dissolved,
then
add
the
hot
wine,
and
serve
at
once.
+
Perry
A
fermented
liquid,
prepared
from
pears,
in
the
same
way
as
cider
is
from
apples.
The
reduced
pulp
must
not
be
allowed
to
remain
long
without
being
pressed.
In
the
cask,
perry
does
not
bear
changes
of
temperature
so
well
as
cider.
It
is,
therefore,
advisable,
if
at
the
end
of
the
suc-
ceeding
summer
it
be
in
sound
condition,
to
bottle
it,
when
it
will
keep
perfectly
well.
The
red,
rough-tasted
sorts
of
pears
are
principally
used
for
making
perry.
They
should
be
quite
ripe,
without,
however,
approaching
to
mellow-
208