mons; grate the rind of six in it, let it
stand over night; then take six pounds of white sugar and make a
thick syrup. When it is quite cool, strain the juice into it, and
squeeze as much oil from the grated rind as will suit the taste. Put
in bottles, securely corked, for future use. A tablespoonful in a
goblet of water will make a delicious drink on a hot day.

FOR A SUMMER DRAUGHT.

The juice of one lemon, a tumblerful of cold water, pounded sugar to
taste, half a small teaspoonful of carbonate of soda. 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.

NOYEAU CORDIAL.

To one gallon of proof spirit add three pounds of loaf sugar and a
tablespoonful of extract of almonds. Mix well together and allow to
stand forty-eight hours; covered closely; now strain through thick
flannel and bottle. This liquor will be much improved by adding half a
pint of apricot or peach juice.

EGG NOG.

Beat the yolks of twelve eggs very light, stir in as much white sugar
as they will dissolve, pour in gradually one glass of brandy to cook
the egg, one glass of old whisky, one grated nutmeg, and three pints
of rich milk. Beat the whites to a froth and stir in last.

EGG FLIP, OR MULLED ALE.

Boil one quart of good ale with some nutmeg; beat up six eggs and mix
them with a little cold ale; then pour the hot ale to it, pour it back
and forth several times to prevent its curdling; warm and stir it till
sufficiently thick; add a piece of butter or a glass of brandy and
serve it with dry toast.

MILK PUNCH.

One pint of milk made very sweet; a wine-glassful of brandy or rum,
well stirred together; grate a little nutmeg over the top of the
glasses. Serve with a straw in each glass.

FINE MILK PUNCH.

PARE off the yellow rind of four large lemons and steep it for
twenty-four hours in a quart of brandy or rum. Then mix with it the
juice of the lemons, a pound and a half of loaf sugar, two grated
nutmegs and a quart of water. Add a quart of rich unskimmed milk, made
boiling hot, and strain the whole through a jelly-bag. You may either
use it as soon as it is cold, or make a larger quantity (in the above
proportions) and bottle it. It will keep several months.

TO MAKE HOT PUNCH.

Half a pint of rum, half a pint of brandy, quarter of a pound o