A clergyman named Acrelius gives us the most abundant proof why Philadelphians and their neighbors always should need a punch-bowl. In 1759 there was printed in Stockholm a detailed account of Pennsylvania or New Sweden, written by this Parson Acrelius. He fairly revels in his descriptions of the appetizing drinks to be had in the new land, and he unctuously explains how to concoct the “mixed drinks” in the most approved fashion. Here is the list of American drinks that he sent back to Sweden to encourage emigration. French Wine, Frontenac, Pontac, Port-a-port, Lisbon Wine, Phial Wine, Sherry, Madeira Wine, Sangaree, Mulled Wine, Currant Wine, Cherry Wine, Raspberry Wine, Apple Wine or Cider, Cider Royal, Mulled Cider, Rum “which is like French Brandy, only with no unpleasant odor,” Raw-dram, Egg-dram, Egg-nogg, Cherry-dram, Cherry Bounce, Billberry Bounce, Punch, Mamm, Manathann (made of small beer, rum and sugar), Hotchpot (also of beer, curd and rum), Sampson (of warm cider and rum). More familiar and modern names appear also: Tiff, Flip, Hot Rum, Mulled Rum, Grog, Sling; then come Long-sup, Mint-water, Egg-punch, Milk-punch, Sillabub, Still Liquor (which was peach brandy), Anise Cordial, Cinnamon Cordial—in all a list of fifty drinks with an added finish of liqueurs, “drops almost without end,” meads, metheglins, and beers. Now, do you wonder that they had great and many punch-bowls in Philadelphia? What a list to make a toper wish that he had lived in Pennsylvania in colonial days. Sober Boston was not one whit behind its Quaker neighbor. As early as 1686 John Dunton had more than one “noble bowl of punch” in that Puritan town. Bennett, a visitor in Boston, in 1740, wrote, “As to drink they have no good beer. Madeira wines and rum-punch are the liquors they drink in common.” Boston people of fashion served a great punch-bowl of flip or punch before dinner. If the bowl were not too large it was passed from hand to hand, and all drank from it without the ceremony of intervening glasses. I doubt not it was a test of high fashion to handle well and gracefully the punch-bowl. Various and strange were the names of the contents of these punch-bowls—names not on Parson Acrelius’s list. Madam Knights wrote in 1704, that “the Bare-legged Punch had so awfull or rather awkerd a name that we would not drink.” Berkeley wrote that the strong drink of Virginia in 1710 was “Mobby Punch, made either of rum from the Caribbee Islands, or Brandy distill’d from their Apples and Peaches.” Another Virginian traveller wrote in 1744, “Our liquor was sorry rum mixed with water and sugar, which bore the heathenish name of Gumbo punch.” “Pupello punch” was made from cider brandy. “Sangry punch” was probably an accented sangaree. “Rack punch” was made from arrack; while “Jincy punch” I leave to the philologists, antiquaries, or expert bartenders to define or analyze.