NCIDENTALLY, you'll notice he pinpointed the exact amount of brandy, whiskey, rum, and sherry to be used -- but failed to include the number of eggs. So for that part, you'll just have to wing it . . .

• One quart cream
• One quart milk
• One dozen tablespoons sugar
• One pint brandy
• 1/2 pint rye whiskey
• 1/2 pint Jamaica rum
• 1/4 pint sherry

IX LIQUOR FIRST, then separate yolks and whites of eggs, add sugar to beaten yolks, mix well. Add liquor to mixture drop by drop at first, slowly beating. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently.