a
wet cloth upon the neck of the still; put the loaf sugar into the glass
in which it drops.

_Orgeat._

Two quarts of new milk, one ounce of sweet almonds and eighteen bitter,
a large piece of cinnamon, and fine sugar to your taste. Boil these a
quarter of an hour, and then strain. The almonds must be blanched, and
then pounded fine with orange-flower water.

_Another way._

Four ounces of sweet almonds finely pounded, two ounces of white
sugar-candy, dissolved in spring-water, and a quart of cream; mix all
together. Put it into a bottle, and give it a gentle shake when going to
be used.

_Excellent Punch._

Three pints of barley-water and a piece of lemon-peel; let it stand till
cold; then add the juice of six lemons and about half a pint of the best
brandy, and sweeten it to your taste, and put it in ice for four hours.
Put into it a little champagne or Madeira.

_Milk Punch._

To twenty quarts of the best rum or brandy put the peels of thirty
Seville oranges and thirty lemons, pared as thin as possible. Let them
steep twelve hours. Strain the spirit from the rinds, and put to it
thirty quarts of water, previously boiled and left to stand till cold.
Take fifteen pounds of double-refined sugar, and boil it in a proper
proportion of the water to a fine clear syrup. As soon as it boils up,
have ready beat to a froth the whites of six or eight eggs, and the
shells crumbled fine; mix them with the syrup; let them boil together,
and, when a cap of scum rises to the top, take off the pot, and skim it
perfectly clear. Then put it on again with some more of the beaten egg,
and skim it again as before. Do the same with the remainder of the egg
until it is quite free from dirt; let it stand to be cool. Strain it to
the juice of the oranges and lemons; put it into a cask with the spirit;
add a quart of new milk, made lukewarm; stir the whole well together,
and bung up the cask. Let it stand till very fine, which will be in
about a month or six weeks--but it is better to stand for six
months--then bottle it. The cask should hold fifteen gallons. This punch
will keep for many years.

Many persons think this punch made with brandy much finer than that with
rum. The best time for making it is in March, when the fruit is in the
highest perfection.

_Another way._

Take six quarts of good brandy, eight quarts of water, two pounds and a
half of lump sugar, eighteen lemons, and one large wine-glassful of
rataf