Note 18 — IRISH DISSIPATION IN 1778.

Buttered claret was then a favourite beverage—viz. claret boiled with spice and sugar, orange-peel, and a glass of brandy; four eggs, well beat up, were then introduced, and the whole poured in a foaming state from one jug into another, till all was frothy and cream-coloured. ’Twas “very savoury!”