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MULLED WINE (a French recipe)

Take a wine-glassful and a half of water, a quarter of an ounce of cinnamon, slightly bruised ginger, and cloves, mixed, and three ounces of sugar. Mix these ingredients, and boil till they form a thick syrup, taking care that they do not burn. Pour in a pint of port wine; stir gently till just on the point of boiling; then serve immediately. If a strip or two of orange-rind cut very thin is added to wine thus prepared, it gives the flavour of bishop. In making this beverage in France, light claret is substituted for port wine: the better sorts of vin ordinaire are excellent thus prepared.