Eegent’s Pimch is a highly-compounded form ; the syrup is obtained by stewing 4 lb. of chopped muscatel raisins, filtering the juice, and condensing it, adding thereto sugar- candy. Dissolve this in a pint of strong green tea ; add half a pint of rum, a pint of cognac, a bottle of madeira, a pint of cura^oa, half a pint of pineapple syrup, a bottle of seltzer-water, and two bottles of champagne. Add orange and lemon as tinctures✪ Regent’s Punch, and syrups to taste ; strain through cambric. This is a very seductive mixture to take a man unawares ; it should be at least pa.rtaken of out of httle liqueur glasses only. Roman Punch is similarly complicated, with frozen white of egg froth superadded. Of this latter the rdle in the mix- ture is not very intelligible. Milh Punch, like goosset, or like the mixture of milli and cognac or rum called Tiger's Milk, and some of the drinks containing milk and eggs, resembling custards, may be con- sidered more as a preparation of milk than one of alcohol. But as it bears the name of puncli it is expedient to treat of it in this place. There are several varieties of milk punch ; strong, less strong, hot, and cold. The addition of milk, even more than of gelatine, will give to punch a body which develops and impresses its taste. It always remains a little turbid, except when kept a long time. But little of the caseiue added in the milk is precipitated by the spirit. Much wine sold in trade is really milk- wine, as it is fined with skim milk. Whisky Punch, or Toddy, is said to be a genuine Irish beverage ; but more of it is drunk in the great British isle i)cr capita than in the Irish. American Mint Julep is made with brandy. Julep is an ancient Arabian name CRAMBAMBULl GINGER BEER, PULQUE 621 for a calming drink, containing mucilage and opium ; for the latter alcohol has been substituted. American Toddy is a cold bowl of rum punch in which several kinds of fruit are steeped. West Indian Sangaree is a brandy punch with Madeira wine, characterized by the addition of lime-juice. A French culinary author says that ‘ for a long time a bowl of burning punch was in England the last and in- dispensable service of every well-appointed meal.’ We have never seen punch on fire in this country, but we have witnessed on the Continent the production of the punch called cramhamhuli. It is made by setting fire to strong whisky contained in a soup-tureen or bowl, placed for safety in a cold water bath, and fusing sugar-candy✪ Cramambuli on a wire-net fixed in the fiames ; the sugar, partly as caramel, dissolves in the whisky below. The preparation perhaps derives its name from hambalein, the Greek verb to stammer, as it is very intoxicating, although much of the spirit of the whisky is devoured by the flames. Ginger-beer, so called, is an excellent, refreshing, slightly alcoholic, effervescent, stimulating beverage ; the false non- fermented stuff made like soda-water should be distinguished from the classical preparation. Ginger Wine is an occasionally useful stomachic.

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Eegent’s Pimch is a highly-compounded form ; the syrup is obtained by stewing 4 lb. of chopped muscatel raisins, filtering the juice, and condensing it, adding thereto sugar- candy. Dissolve this in a pint of strong green tea ; add half a pint of rum, a pint of cognac, a bottle of madeira, a pint of cura^oa, half a pint of pineapple syrup, a bottle of seltzer-water, and two bottles of champagne. Add orange and lemon as tinctures, and syrups to taste ; strain through cambric. This is a very seductive mixture to take a man unawares ; it should be at least pa.rtaken of out of httle liqueur glasses only. Roman Punch is similarly complicated, with frozen white of egg froth superadded. Of this latter the rdle in the mix- ture is not very intelligible. Milh Punch, like goosset, or like the mixture of milli and cognac or rum called Tiger's Milk, and some of the drinks containing milk and eggs, resembling custards, may be con- sidered more as a preparation of milk than one of alcohol. But as it bears the name of puncli it is expedient to treat of it in this place. There are several varieties of milk punch ; strong, less strong, hot, and cold. The addition of milk, even more than of gelatine, will give to punch a body which develops and impresses its taste. It always remains a little turbid, except when kept a long time. But little of the caseiue added in the milk is precipitated by the spirit. Much wine sold in trade is really milk- wine, as it is fined with skim milk. Whisky Punch, or Toddy, is said to be a genuine Irish beverage ; but more of it is drunk in the great British isle i)cr capita than in the Irish. American Mint Julep is made with brandy. Julep is an ancient Arabian name CRAMBAMBULl GINGER BEER, PULQUE 621 for a calming drink, containing mucilage and opium ; for the latter alcohol has been substituted. American Toddy is a cold bowl of rum punch in which several kinds of fruit are steeped. West Indian Sangaree is a brandy punch with Madeira wine, characterized by the addition of lime-juice. A French culinary author says that ‘ for a long time a bowl of burning punch was in England the last and in- dispensable service of every well-appointed meal.’ We have never seen punch on fire in this country, but we have witnessed on the Continent the production of the punch called cramhamhuli. It is made by setting fire to strong whisky contained in a soup-tureen or bowl, placed for safety in a cold water bath, and fusing sugar-candy on a wire-net fixed in the fiames ; the sugar, partly as caramel, dissolves in the whisky below. The preparation perhaps derives its name from hambalein, the Greek verb to stammer, as it is very intoxicating, although much of the spirit of the whisky is devoured by the flames. Ginger-beer, so called, is an excellent, refreshing, slightly alcoholic, effervescent, stimulating beverage ; the false non- fermented stuff made like soda-water should be distinguished from the classical preparation. Ginger Wine is an occasionally useful stomachic.

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