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Claret, Mulled

Put half a tea-spoonful each of cinnamon, ground ginger, and cloves into a saucepan with a breakfast-cupful of cold water, six ounces of loaf sugar, and the thin rind of an orange. Boil all to a syrup, being careful that the scum is removed as it rises; then add two bottles of claret. Take the wine from the fire just before it boils, and serve it at once. Time, about half an hour. Probable cost, 4d., exclusive of the claret, price of which would be according to quality.