If well made, in our opinion, there is no beverage, in point of generosity and delicacy of flavour, that can compare with Milk Punch, for the compounding of which, after numerous trials, we offer the following recipe as the simplest and best. _Milk Punch._ To the rinds of twelve lemons and two Seville oranges add 2-1/2 pounds of loaf sugar, a bottle of pale brandy, and a bottle and a half of old rum, with a sufficient quantity of grated nutmeg. Let this mixture stand for a week; then add the juice of the fruit, with five pints of water; lastly, add one quart of boiling milk, and, after letting it stand for an hour, filter the whole through jelly-bags till it is clear. Bottle for use. The longer it is kept, the better it will be. In Cambridge (a town of no mean authority in such matters) Milk Punch is made after the following fashion. _Milk Punch_, No. 2. Boil together a quart of milk, four ounces of loaf sugar, a small stick of cinnamon, and the peel of one lemon; then beat together the yolks of three eggs and the white of one; add the boiling compound very gradually, and keep continually stirring the mixture while you pour into it a wine-glassful of rum and one of noyau. Serve hot. The following compound is said to have been held in high esteem by the Prince Regent, from whom it derives its name. _Regent's Punch._ To a pint of strongly made green tea add the rinds and juice of two lemons, one Seville orange, and one sweet orange, with half a pound of loaf sugar and a small stick of cinnamon. After standing for half an hour, strain the mixture, add a bottle of champagne, half a bottle of sherry, three wine-glasses of brandy; rum, Curaçoa, and noyau, of each a wine-glass, and a pint of pine-apple syrup. Ice the compound well, and, immediately before drinking, add a bottle of soda-water. _Cold Milk Punch_ (German Recipe). Take the finely shredded rind of one, and the juice of three, lemons, one bottle of rum, one pint of arrack, half a pound of loaf sugar, and a quart of cold water. When the sugar is melted, pour one quart of boiling milk on the above, cover it closely for four hours, and run it through a bag, as it should be quite bright. Many other recipes for Punch might be added, as, for instance, Egg Punch, Almond Punch, Punch à la Romaine, Spiced Punch, Red Punch, Leander Punch, &c.; but the few we have prescribed will be found reliable, so we refrain from swelling the list.