Eggnog (Bowl of 3 Gallons)
Beat the yolks of 20 Eggs until thin and stir in 2½ lbs. Bar Sugar until Sugar is thoroughly dissolved. Into this mixture pour:
1½ pints Jamaica Rum.
2 quarts old Brandy.
Mix the ingredients well by stirring. Then pour in the milk slowly, stirring all the while to prevent curdling. Pour carefully over the top of the mixture the whites of the Eggs, which have been beaten to a stiff froth. Fill Punch glasses from the bowl with ladle and sprinkle a little Nutmeg over each glassful.