Claudius Punch and Wine Punch—Hot

To one pound of Scotch oatmeal mix four quarts of boiling water; whip it in, stirring vigorously; then boil the preparation, working it steadily; add one and a half pounds of seeded Malaga raisins, the peel and juice of four lemons, a pint of good sherry wine and sufficient sugar to sweeten, a little grated nutmeg, ground cloves and cinnamon; also add a quarter of a pound of finely shredded citron, and should it be too thick then put in more boiling water, strain through a fine sieve, let cool and serve.

Wine Punch--Hot.—Put into a jar two bottles of Bordeaux wine, the juice of six oranges and the peel of three, a small stick of cinnamon, and three cloves; let the whole infuse for twelve hours, then pass through a sieve. Put the liquid in an untinned copper saucepan with six ounces of sugar; heat until it nearly reaches the boiling point and serve in punch glasses.