Boil together in a pint of water two beaten nutmegs, a handful of
broken cinnamon, and a handful of cloves slightly pounded. When
the liquid is reduced to one half, strain it into a quart of port
wine, which must be set on hot coals, and taken off as soon as it
comes to a boil. Serve it up hot in a pitcher with little glass
cups round it, and a plate of fresh rusk.