(c) As (a), but add, instead of fruit, some sprigs of woodruff. Woodruff is a herb much used on the Rhine for making May drink, its peculiar flavour being most powerful in May; it is to be found in forests in many parts of England also.
(d) When neither fruit nor woodruff can be obtained, add, instead of sherry or brandy, a glass or two of milk punch or essence of punch, and a little more of the lemon peel.
Mulled Ale.—To 1 qt. strong ale add 1 large wineglass gin or whisky. Pour it into a clean saucepan, and put it on a brisk fire until it creams, adding at the same time brown sugar, grated ginger, and nutmeg to taste; add cold ale until the whole is lukewarm. Serve in a brown earthenware two-handled cup, adding a thick piece of toasted bread. The toasted bread is covered with brown sugar, and eaten with toasted cheese.
Nectar.—Citric acid, 1 dr.; potash bicarbonate, 1 scr.; White sugar, 1 oz. Fill a soda-water bottle nearly full of water; drop in the potash and sugar, and finally the crystals of citric acid. Quickly cork the bottle and shake. The crystals being dissolved, the nectar is fit for use.
Nettle Beer.—1 peck green nettles, 1 handful dandelion, 1 oz. ginger, 1 oz. yeast, 1 handful coltsfoot, 2 lb. brown sugar, 1 oz. cream tartar, 3 gal. boiling water. Infuse the herbs in the boiling water, and when cold strain the liquor. In it dissolve the cream of tartar and the sugar, adding the yeast and bruised ginger. Let the whole work about 12 hours, skim the liquor carefully, and put into champagne bottles. Close tightly with good corks softened in boiling water, and tie the corks down. After a few days the beer is ready for use.
Nettle Wine.—Boil 25 lb. best loaf sugar with 10 gal. river or rain water, and the whites of 8 eggs well beaten, 1 hour, skimming well; pour the hot liquor upon 5 pecks young tops of nettles previously bruised a little, and cover the vessel close with cloths. When at a proper temperature work it with 8 tablespoonfuls of good yeast, stirring well 3 days; then strain the liquor into the cask upon 8 oz. cream of tartar, 4 lb. Malaga raisins stoned, the rinds of 8 lemons pared very thin, and 6 oz. white sugar candy broken; leave out the bung, keeping the cask quite full until fermentation has ceased. Add 3 pints white French brandy, stop up the cask securely, and keep it in a cool cellar 10 months; bottle it, wire and seal the corks, and in 6 months it will be excellent.
Oatmeal Drink.—Mix ½ lb. oatmeal with 5 gal. cold water, boil it for ½ hour, and strain it through a rather coarse gravy strainer; add brown sugar to taste while hot. It is very much improved by the addition of ½ oz. citric acid or 1 oz. tartaric acid. The thinly-cut rind of 2 or 3 lemons or oranges may be boiled in it; or a still cheaper flavouring is to add, before boiling, a bit of cinnamon stick or a few cloves. To be served cold.
Orange Wine.—The oranges must be perfectly ripe. Peel them and cut them in halves, crossways of the cells; squeeze into a tub. The press used must be so close that the seeds cannot pass into the must. Add 2 lb. white sugar to each gallon of sour orange juice, or 1 lb. each gallon of sweet orange juice, and 1 qt. water to each gallon of the mixed sugar and juice. Close fermentation is necessary. The resultant wine is amber-coloured, and tastes like dry hock, with the orange aroma. Vinegar can be made from the refuse, and extract from the peels.
Oxford Grace Cup.—Extract juice from peeling of a lemon, and cut the remainder into thin slices; put it into a jug or bowl, and pour on it 1½ pints strong beer, and a bottle of sherry; grate a nutmeg into it; sweeten it to taste; stir till the sugar is dissolved, and then add 3 or 4 slices bread toasted brown. Let stand 2 hours and strain off.
Oxford Mull.—Boil a small quantity of cinnamon, cloves, and mace in ½ pint water; pour into it a bottle of port wine, and when it is nearly boiling add 2 lemons thinly sliced; sweeten it to taste.