Not content with their own manufactured liquors, the thirsty colonists imported strong waters, gin and aniseseed cordial from Holland, and wine from Spain, Portugal, and the Canaries. Of these, fiery Madeiras were the favorite of all fashionable folk and often each glass of wine was strengthened by a liberal dash of brandy. Bennet wrote, in 1740, of Boston society, "Madeira wine and rum punch are the liquors they drink in common." Though "spiced punch in bowls the Indians quaffed" in 1665, I do not know of the Oriental mixed drink in New England till 1682, when John Winthrop writes of the sale of a punch-bowl. In 1686 John Dunton had more than one "noble bowl of punch," during his visit to New England. The word punch was from the East Indian word _pauch_, meaning five. S. M. (who was probably Samuel Mather) sent these lines to Sir Harry Frankland in 1757, with the gift of a box of lemons: "You know from Eastern India came The skill of making punch as did the name. And as the name consists of letters five, By five ingredients is it kept alive. To purest water sugar must be joined, With these the grateful acid is combined. Some any sours they get contented use, But men of taste do that from Tagus choose. When now these three are mixed with care Then added be of spirit a small share. And that you may the drink quite perfect see Atop the musky nut must grated be." Every buffet of people of fashion contained a punch-bowl, every dinner was prefaced by a bowl of punch, which was passed from hand to hand and drunk from without intervening glasses. J. Crosby, at the Box of Lemons, in Boston, sold for thirty years lime juice and shrub and lemons, and sour oranges and orange juice (which some punch tasters preferred to lemon juice), to flavor Boston punches. Double and "thribble" bowls of punch were commonly served, holding respectively two and three quarts each, and many existing bills show what large amounts were drunk. Governor Hancock gave a dinner to the Fusileers at the Merchants' Club, in Boston, in 1792. As eighty dinners were paid for I infer there were eighty diners. They drank one hundred and thirty-six bowls of punch, besides twenty-one bottles of sherry and a large quantity of cider and brandy. An abstract of an election dinner to the General Court of Massachusetts in 1769, showed two hundred diners, and seventy-two bottles of Madeira, twenty-eight bottles of Lisbon wine, ten of claret, seventeen of port, eighteen of porter, fifteen double bowls of punch and a quantity of cider. The clergy were not behind the military and the magistrates. In the record of the ordination of Rev. Joseph McKean, in Beverly, Mass., in 1785, these items are found in the tavern-keeper's bill: