ia. Mix these well together; then throw in two quarts of boiling
skimmed milk; stir it well, and let it stand half an hour; strain it
through a very thick flannel bag till quite fine; then bottle it for
use. Before you use this punch, soak for a night the rinds of eighteen
lemons in some of the spirit; then take it out, and boil it in the milk,
together with two large nutmegs sliced.

_Norfolk Punch._

Take four gallons of the best rum; pare a dozen lemons and a dozen
oranges very thin; let the pulp of both steep in the rum twenty-four
hours. Put twelve pounds of double-refined sugar into six gallons of
water, with the whites of a dozen eggs beat to a froth; boil and scum it
well; when cold, put it into the vessel with the rum, together with six
quarts of orange-juice, and that of the dozen of lemons, and two quarts
of new milk. Shake the vessel so as to mix it; stop it up very close,
and let it stand two months before you bottle it.

This quantity makes twelve gallons of the Duke of Norfolk's punch. It is
best made in March, as the fruit is then in the greatest perfection.

_Roman Punch._

The juice of ten lemons, and of two sweet oranges, the peel of an orange
cut very thin, and two pounds of powdered loaf-sugar, mixed together.
Then take the white of ten eggs, beaten into froth. Pass the first
mixture through a sieve, and then mix it by degrees, always beating with
the froth of the eggs; put the whole into an ice-lead; let it freeze a
little; then add to it two bottles of champagne, or rum. Turn it round
with a ladle. The above is for twelve persons.

_Raspberry Liqueur._

Bruise some raspberries with the back of a spoon, strain them, and fill
a bottle with the juice; stop it, but not very close. Add to a pound of
fruit nearly a pound of sugar dissolved into a syrup. Let it stand four
or five days; pour it from the fruit into a basin; add to it as much
rich white wine as you think fit; bottle it, and in a month it will be
fit to drink.

_Raspberry Vinegar._

Fill a jar with raspberries, gathered dry, and pour over them as much of
the best white wine vinegar as will cover them. Let them remain for two
or three days, stirring them frequently, to break them; strain the
liquor through a sieve, and to every pint of it put a pound and a
quarter of double-refined sugar; boil it, and take off the scum as it
rises. When cool, bottle and cork it up for use. A spoonful of this
liquor is sufficient for a small