First, let us take the origin of the word. DOCTOR KITCHENER, an acknowledged authority, during his lifetime, on all matters connected with eating and drinking, has laid it down that punch is of West Indian origin, and that the word when translated, means "five"; because there be five ingredients necessary in the concoction of the beverage. But Doctor Kitchener and his disciples (of whom there be many) may go to the bottom of the cookery class; for although from the large connection which rum and limes have with the mixture, there would seem to be a West Indian flavour about it; the word "five," when translated into West Indianese, is nothing like "punch." Having satisfied themselves that this is a fact, modern authorities have tried the East Indies for the source of the name, and have discovered that _panch_ in Hindustani really does mean "five." "Therefore," says one modern authority, "it is named punch from the five ingredients which compose it--(1) spirit, (2) acid, (3) spice, (4) sugar, (5) water." Another modern authority calls punch "a beverage introduced into England from India, and so called from being usually made of five (Hindi, _panch_) ingredients--arrack, tea, sugar, water, and lemon juice." This sounds far more like an East Indian concoction than the other; but at the same time punch--during the latter half of the nineteenth century at all events--was as rare a drink in Hindustan as _bhang_ in Great Britain. The _panch_ theory is an ingenious one, but there are plenty of other combinations (both liquid and solid) of five to which the word punch is never applied; and about the last beverage recommended by the faculty for the consumption of the sojourner in the land of the Great Mogul, would, I should think, be the entrancing, seductive one which we Britons know under the name of punch. Moreover it is not every punch-concoctor who uses five ingredients. In the minds of some--youthful members of the Stock Exchange, for the most part--water is an altogether unnecessary addition to the alcoholic mixture which is known by the above name. And what manner of man would add spice to that delight of old Ireland, "a jug o' punch?" On the other hand, in many recipes, there are more than five ingredients used. But after all, the origin of the name is of but secondary importance, as long as you can make punch. Therefore, we will commence with a few recipes for _Milk Punch_. 1. Three bottles of rum. The most delicately-flavoured rum is the "Liquid Sunshine" brand. One bottle of sherry. 13 lbs of loaf-sugar. The rind of six lemons, and the juice of twelve. One quart of boiling skimmed milk.