Cold Milk Punch (German Recipe)

Method

1. 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.
2. 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.
3. 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.;
4. but the few we have prescribed will be found reliable, so we refrain from swelling the list.
5. The simple admixture of spirits and water is known either by the name of Toddy, which is a corruption of an Indian word, Taddi (the sap of the palm tree), or by the more truly English appellation of Grog, which thus derives its cognomen.
6. Before the time of Admiral Vernon, rum was given to the seamen in its raw state;
7. but he ordered it to be diluted, previously to delivery, with a certain quantity of water.
8. This watering of their favourite liquor so incensed the tars that they nicknamed the Admiral "Old Grog," in allusion to a grogram coat which he was in the habit of wearing.
9. Addison gives a humorous account of a Tory squire whom he met by chance in a country ride, and who maintained, over a bowl of punch, to which he was evidently addicted, that England would do very well if it would content itself with its own productions and not depend upon foreigners.
10. Addison reminded him, to his great discomfiture, that, of the favourite drink he was enjoying, the water was the only constituent of English production, and that the brandy, lemon, spice, and sugar were all foreigners.