Put a pint of port wine into a jug, and rub a quarter of a pound of sugar, in lumps, on the rind of a lemon; then squeeze the juice of the lemon and strain it, adding the sugar and lemon juice to the port wine, with a little grated nutmeg. Add to this a quart of boiling water, cover the jug, and when cool the beverage will be fit for use.
Sherry Negus
is made with an extra quarter of a pound of sugar; and a wine-glassful of noyeau or maraschino may be added.
Egg Nogg
is a bile-raiser, which is made in a large tumbler, and therefore comes under the heading of “Long Drinks.”
Beat up an egg with a tablespoonful of sifted sugar; add one tablespoonful of boiling water, one wine-glassful of brandy, and one wine-glassful of rum. Fill up the tumbler with boiling milk, mix well, and dust with nutmeg.
Sherry Egg Nogg
One egg beaten up with a tablespoonful of sugar in a large tumbler, two glasses of sherry; fill up with boiling milk, mix, and dust with nutmeg.
“In another place,” I gave the recipe for {169}