Does this mean one of sherbet and seven of rum, or the converse? Last of all, the maker cut a few limes, and running each section rapidly round the rim of his bowl, squeezed in enough of this more delicate acid to flavour the whole composition. In this consists the true _tour-de-maitre_ of the punch-maker. Well, possibly; but it seems a plainish sort of punch; and unless the rum be allowed to preponderate, most of us would be inclined to call the mixture lemonade. And I do not believe that since Glasgow has been a city its citizens ever drank much of _that_. A few more punches, and then an anecdote. _Ale Punch._ One quart of mild ale in a bowl, add one wine-glassful of brown sherry, the same quantity of old brandy, a tablespoonful of sifted sugar, the peel and juice of one lemon, a grate of nutmeg, and an iceberg. _N.B._--Do not insert old ale, by mistake. And for my own part, I think it a mistake to mix John Barleycorn with wine (except champagne) and spirits. _Barbadoes Punch._ A tablespoonful of raspberry syrup, a ditto of sifted sugar, a wine-glassful of water, double that quantity of brandy, half a wine-glassful of guava jelly, liquid, the juice of half a lemon, two slices of orange, one slice of pine-apple, in a long tumbler. Ice and shake well and drink through straws. _Curaçoa Punch._ Put into a large tumbler one tablespoonful of sifted sugar, one wine-glassful of brandy, the same quantity of water, half a wine-glassful of Jamaica rum, a wine-glassful of curaçoa, and the juice of half a lemon; fill the tumbler with crushed ice, shake, and drink through straws. _Grassot Punch._ This has nothing to do with warm asparagus, so have no fear. It is simply another big-tumbler mixture, of one wine-glassful of brandy, a liqueur-glassful of curaçoa, a squeeze of lemon, two teaspoonfuls sugar, one of syrup of strawberries, one wine-glassful of water, and the thin rind of a lemon; fill up the tumbler with crushed ice, shake, and put slices of ripe apricots atop. Drink how you like. Most of the above are hot-weather beverages, and the great beauty of some of them will be found in the small quantity of water in the mixture. Here is a punch which may be drunk in any weather, and either hot or cold. _Regent Punch._ Pour into a bowl a wine-glassful of champagne, the same quantities of hock, curaçoa, rum, and madeira. Mix well, and add a pint of boiling tea, sweetened. Stir well and serve. _Apropos_ of the derivation of "punch," I was unaware until quite recently that Messrs. Bradbury's & Agnew's little paper had any connection therewith. But I was assured by one who knew all about it, that such was the case.