lemon-rind
until all the yellow part of the skin is absorbed, then squeeze the
juice, and strain it. Add the sugar and lemon-juice to the port wine,
with the grated nutmeg; pour over it the boiling water, cover the jug,
and, when the beverage has cooled a little, it will be fit for use.
Negus may also be made of sherry, or any other sweet white wine, but is
more usually made of port than of any other beverage.

_Sufficient_--Allow 1 pint of wine, with the other ingredients in
proportion, for a party of 9 or 10 children.

A PLEASANT DRINK FOR WARM WEATHER.

1836. INGREDIENTS.--To every 1-1/2 pint of good ale allow 1 bottle of
ginger beer. _Mode_.--For this beverage the ginger beer must be in an
effervescing state, and the beer not in the least turned or sour. Mix
them together, and drink immediately. The draught is refreshing and
wholesome, as the ginger corrects the action of the beer. It does not
deteriorate by standing a little, but, of course, is better when taken
fresh.

FOR A SUMMER DRAUGHT.

1837. INGREDIENTS.--The juice of 1 lemon, a tumbler-ful of cold water,
pounded sugar to taste, 4 small teaspoonful of carbonate of soda.

_Mode_.--Squeeze the juice from the lemon; strain, and add it to the
water, with sufficient pounded sugar to sweeten the whole nicely. When
well mixed, put in the soda, stir well, and drink while the mixture is
in an effervescing state.

TO MULL WINE.

1838. INGREDIENTS.--To every pint of wine allow 1 large cupful of water,
sugar and spice to taste.

_Mode_.--In making preparations like the above, it is very difficult to
give the exact proportions of ingredients like sugar and spice, as what
quantity might suit one person would be to another quite distasteful.
Boil the spice in the water until the flavour is extracted, then add the
wine and sugar, and bring the whole to the boiling-point, when serve
with strips of crisp dry toast, or with biscuits. The spices usually
used for mulled wine are cloves, grated nutmeg, and cinnamon or mace.
Any kind of wine may be mulled, but port and claret are those usually
selected for the purpose; and the latter requires a very large
proportion of sugar. The vessel that the wine is boiled in must be
delicately clean, and should be kept exclusively for the purpose. Small
tin warmers may be purchased for a trifle, which are more suitable than
saucepans, as, if the latter are not scrupulously clean, they will spoil
the wine, by imparting to it