ounces; dates, stoned and the white skin taken off, four ounces: if you intend it to be yellow, put in two ounces of saffron, and five pounds of white or brown sugar-candy; keep it close nine or ten days, stir it once a day; and if you would have it green, leave out the saffron, and add either angelica or green corn sufficient to give it a fine colour; a week after, put in three grains of ambergris and musk; after standing ten days, put a flannel in a large sieve, set the sieve under a funnel, and strain it into the cask; let it stand till it is fine, bottle it off, and the longer you keep it the better.
To make Mum.
Boil a hogshead of water until it is reduced to two thirds; put to it seven bushels of wheat flour, one bushel of oatmeal, and a bushel of beans; then mix with it a handful of elder leaves, with three ounces of barberries; put to it a little yeast, and when it has worked itself from all impurities, let it be drawn off and stopped up close in another cask, with half a dozen of eggs mixed with it; it must be kept in the cask two years before you draw it off for drinking.
To make milk Punch.
Take two quarts of water, one quart of milk, half a pint of lemon juice, and a quart of brandy; sugar it to your taste, put the milk and water together a little warm, then add the sugar and lemon juice and stir it through a flour bag till it is fine; you may bottle it, and it will keep a fortnight or longer.
