PUNCH, TEA.—Infuse two ounces of hyson tea, and an ounce of black tea, in three quarts of boiling water; then add four pounds of loaf sugar, citric acid and spirit of citron, of each six drachms, rum one pint, and five pints of brandy; mix well, and serve.—See PUNCH AFTER THE FASHION OF THE WEST INDIAN PLANTERS, page 229. SCOTCH PUNCH, OR WHISKY TODDY.—The Duke of Athol’s receipt: Pour about a wine-glassful of _boiling_ water into a half-pint tumbler, and add sugar according to taste. Stir well up, then mix a wine-glassful of whisky, and add a wine-glassful and a half more boiling water. _Be sure the water is boiling._ Never put lemon into toddy. The two in combination, in almost every instance, produce acidity on the stomach. If possible, store your whisky _in the wood_, not in bottles, as the keeping it in the barrel mellows it, and takes away the coarser particles. TODDY, BUTTERED.—Mix a glass of rum-grog pretty strong and hot, sweeten to taste with honey, flavour with nutmeg and lemon-juice, and add a piece of fresh butter about the size of a walnut. WARM DRINK.—Boil a quart of milk and the same quantity of water, with the top crust of a penny loaf, a blade of mace, and sufficient sugar to sweeten, for a quarter of an hour; pour off, and drink warm. WHEY, LEMON.—Pour into boiling milk as much lemon-juice as will make a small quantity quite clear; dilute it with hot water to an agreeable smart acid, and add a bit or two of sugar, or sweeten to taste. WHEY, MUSTARD.—Boil four drachms of the bruised seeds of mustard in a pint of milk, then strain and separate the curd; a fourth part should be taken three times a day. WHEY, VINEGAR, is made the same as lemon whey, only using vinegar instead of lemon-juice. WINE, MULLED.—1. Boil some cloves, mace, cinnamon, and nutmeg, in about a quarter of a pint of water till well flavoured with spice, then add to a pint of port or home-made wine; sweeten to taste, and serve hot with thin toast or rusks. 2. Boil a small stick of cinnamon, a blade of mace, and three cloves, in a breakfast-cupful of water for a few minutes; add some grated nutmeg, and a pint of home-made or port wine, sweeten to taste, boil for one minute, and serve hot. 3. Put a bottle of port wine, half a bottle of water, and sugar to taste, into a saucepan, then add allspice, cloves, and a blade of mace; boil all together, serve in a jug with grated nutmeg, and rusks or slips of thin toast. Some persons add lemon-juice to the mull, but it does not generally please. WINE WHEY.—Put half a pint of new milk in a saucepan, set on the fire, and when it boils add as much raisin wine as will turn it; let it boil up, then set the saucepan aside till the curd subsides, but do not stir it. Pour off the whey, then add half a pint of boiling water, and white sugar to taste. THE RUDIMENTS OF COOKERY.