Cambridge
The rivalry of the twin universities has extended to the table. Oxford has its sausage and its punch. Cambridge has its sausage and its punch too.
But there is an originality in the Oxford preparations to which Cambridge can make no approach. The Oxford sausage is a crêpinette, can be made at home, and affords infinite scope for variety of flavour. The Cambridge sausage is always put into skins, and that is a business of itself which had better be left to the pork-butcher. There is therefore a uniformity about it which is a little too suggestive of mathematics.
The Cambridge milk punch also is scarcely worthy of the great university. It is punch made without water, but with hot milk instead, and with the addition of one or two beaten eggs.