When e’en a bowl of punch we make,
Four striking opposites we take:
The strong, the small, the sharp, the sweet,
Together mix’d, most kindly5 meet,
And when they happily unite
The bowl is pregnant with delight.
In Cakes and Ale, grave doubts are expressed as to whether the usually-accepted derivation of punch is the correct one. Why Asia should be raked to find a name for a purely6 European concoction7, is beyond my powers of argument; and, as observed in another place, in the concoction of this seductive brew9 it is by no means necessary to limit oneself to five ingredients.
It may be news to the adopters of the panch (five) theory to read that punch was at one time {102} called “pale-punts,” why or wherefore de-po-nent sayeth not; here is the extract from a work published A.D. 1691:—
“Pale-punts, here vulgarly known by the name of Punch; a drink compounded of brandy or aqua vit?, juice of lemons, oranges, sugar, or such like; very usual amongst those that frequent the sea, where a bowl of punch is an usual beverage10.”
But it was “usual” only in the days of sailing-ships and long voyages; and with fast steamers and whole evenings devoted11 to the beauties of poker12, or selling pools, a more usual modern mari-time drink is a mod-i-cum of whisky diluted13 with a?rated water.
“The liquor called Punch,” writes another professional authority, “has become so truly English, it is often supposed to be indigenous14 to this country, though its name at least is Oriental. The Persian punj, or Sanscrit pancha, i.e. five (vide Fryer’s Travels), is the etymon of its title, and denotes the number of ingredients of which it is composed. Addison’s ‘fox-hunter,’ who testified so much surprise when he found that of the materials of which this ‘truly English’ beverage was made only the water belonged to England, would have been still more astonished had his informant also told him that it derived15 even its name from the East.”
But did natives of the East drink it? Tell me that.
“Various opinions are enter-tained respect-ing this com-pound drink. Some au-thors praise it as a cool-ing and re-fresh-ing beverage, when drunk {103} in mod-er-a-tion; others con-demn the use of it as prejudicial to the brain and nervous system. Dr. Cheyne, a celebrated16 Scotch17 physician, author of an essay on ‘Long Life and Health,’ and who by a system of diet and regimen reduced himself from the enormous weight of thirty-two stone to nearly one-third, which enabled him to live to the age of seventy-two, insists that there is but one wholesome18 ingredient in it, and that is the water. Dr. Willich, on the contrary, asserts that if a proper quantity of acid be used in making punch, it is an excellent antiseptic, and well calculated to supply the place of wine in resisting putrefaction19, especially if drank cold with plenty of sugar; it also promotes perspiration20; but if drank hot and immoderately it creates acidity21 in the stomach, weakens the nerves, and gives rise to complaints of the breast. He further states that after a heavy meal it is improper22, as it may check digestion23, and injure the stomach.
“Rennie states that he once heard a facetious24 physician at a public hospital prescribe for a poor fellow sinking under the atrophy25 of starvation a bowl of punch. Mr. Wadd gives us a prescription:—
“?‘Rum, aqua dulci miscetur acetum, et fiet ex tali f?dere nobile Punch.’
“He also states that toddy, or punch without acid, when made for a day or two before it is used, is a good and cheap substitute for wine as a tonic, in convalescence26 from typhus fever, etc.”
It is here worthy27 of note that what is meant by “punch” in Ireland is, and has been for at least two centuries, whisky, sugar, lemon, and {104} the less water the better. A very old way of concocting28 it is to melt the sugar within the tumbler (which should be covered, pro1 tem.) with the smallest quantity of water sufficient for the purpose, the thin lemon-rind having been previously29 added. Then comes the whisky; “and,” according to the old formula, “the laste dhrop o’ wather” added atop of the “crathur” will spoil the punch. But in all English works in which punch has been mentioned—previous to the early seventies, at all events—by the active ingredients of punch should be understood either rum, brandy, or gin.
“English Punch,”
says a writer of our own time, “is, as regards the spirit, mostly of two kinds—brandy and rum, mixed in proportions which must be left to taste. The rum generally predominates. The acid is nearly always lemon juice. The spice is nearly always lemon-peel, but sometimes tea-leaf”—now marry come up!—“sometimes nutmeg; and as for the sugar and the water they explain themselves.”
The Scotch make toddy in very much the same way as the Irish concoct8 their punch. But
Glasgow Punch,
according to John Gibson Lockhart, was compounded with the coldest spring-water—a commodity which would seem to be growing somewhat scarce in Caledonia—for the purpose of punch-making, at all events. {105}
The sugar being melted with a little cold water, the artist squeezed about a dozen lemons through a wooden strainer, and then poured in water enough almost to fill the bowl. In this state the liquor goes by the name of sherbet, and a few of the connoisseurs30 in his immediate31 neigh-bour-hood were requested to give their opinion of it—for in the mixing of the sherbet lies, according to the Glasgow creed32 at least, one half of the whole battle. This being approved by an audible smack33 from the lips of the umpires, the rum was added to the beverage, I suppose in something about the proportion of one to seven?――.
Hech sirs?! Or, does it mean seven of rum to one of the spring?
Last of all the maker34 cut a few limes, and running each section rapidly round the rim35 of his bowl, squeezed in enough of this more delicate acid to flavour the whole composition. In this consists the true tour-de-ma?tre of the punch-maker.
Oxford36 Punch
or
Classical Sherbet
is a very ancient beverage, and from the sustaining powers of the calves’-foot jelly (under what heading, amongst punch ingredients, does this come, by the way?) inserted therein might fairly pose as meat and drink.
Extract the juice from the rind of three lemons, by rubbing loaf-sugar on them. The peeling of two Seville oranges and two lemons, cut extremely {106} thin. The juice of four Seville oranges and ten lemons. Six glasses of calves’-feet jelly in a liquid state. The above to be put into a jug37 and stirred well together. Pour two quarts of boiling water on the mixture, cover the jug closely, and place it near the fire for a quarter of an hour. Then strain the liquid through a sieve38 into a punch bowl or jug, sweeten it with a bottle of capillaire (the recipe for this follows), and add half a pint39 of white wine, a pint of French brandy, a pint of Jamaica rum, and a bottle of orange shrub40; the mixture to be stirred as the spirits are poured in. If not sufficiently41 sweet, add loaf-sugar, or a little more capillaire. To be served either hot or cold.
In making the punch limes are sometimes used instead of lemons, but are not so wholesome; in fact Arbuthnot, in his work on aliments, says: “The West India dry gripes are occasioned by lime-juice in punch.” And nobody wants them.
Ignorant servants sometimes put oxalic acid into punch, to give it a flavour; but unless the throats of the drinkers be lined with brass42, this acid is of no real service. And the host who would entrust43 the making of any sort of punch to a subordinate, must be either very ignorant, or very careless of the comfort of his guests—and possibly both. Cups, punches, and salads should always be concocted44 by somebody who will make personal trial of their merits.
To make
Capillaire,
put two ounces of freshly-gathered maidenhair fern into a jug, with sufficient boiling water to cover it. {107} Let it stand in front of the fire to infuse for some hours; then strain and put it into a clear syrup45 made by boiling together three pounds of sugar and three pints46 of water; add two tablespoonfuls of orange-flower water, and stir the mixture over the fire for a few minutes. Strain through a jelly-bag, and bottle when cold.
A more potent47 punch can be made from the same recipe as the Oxford Punch, by leaving out the calves’-feet jelly, and substituting green tea for water. And this sort is invariably drunk hot. Mix three wine-glasses of noyeau with the original recipe and it is entitled to the name of
Noyeau Punch.
Omit the rum, brandy, and shrub, and substitute two bottles of gin, and it becomes
Gin Punch.
If I could only afford to keep a secretary, a clever stenographer48 and type-writer, I might be able to supply the world with gratuitous49 recipes for cooling cups, dainty drinks, and peerless punches, and earn, maybe, the thanks of both Houses of Parliament, and a granite50 bust51 on the Thames Embankment or in Shaftesbury Avenue. It is entirely52 due to lack of funds that I am issuing books on the subject of meat and drink; and I will now proceed to enlighten the thousands of alleged53 bons-vivants, who ask questions as to the concoction of
Milk Punch.
There are many recipes for this seductive drink, each one better than its predecessor54. {108}
1. Warm two quarts or water and one of new milk, then mix them well together, and sweeten with a sufficient quantity of loaf-sugar. Rub a few lumps of sugar on the peel of a lemon, put them into a jug with the above, and half a pint of lemon juice, stirring the mixture well as it is poured in. Then add one quart of old brandy. Strain and bottle off, and in cold weather it will keep a fortnight.
2. Dissolve two pounds and a half of sugar in one gallon of cold spring-water; add thereto a quarter of a pint of orange-flower water, with the juice of twenty limes and eight oranges. Stir well together; pour one quart of boiling milk into it, and then add three bottles of old brandy, and a like quantity of orange brandy shrub. Strain and bottle off.
3. Cut the peeling of six Seville oranges and six lemons very thin. Pound in a stone mortar55. Add one pint of brandy and let the mixture stand six hours, covered. Then squeeze in the juice of six Seville oranges and eight lemons. Stir well, and add three more pints of brandy, three pints of rum, and three quarts of water. Make two quarts of milk boiling hot, and grate a nutmeg into it; mix this gradually with the other ingredients, and add a sufficient quantity of loaf-sugar to sweeten it—about two pounds. Stir till the sugar is dissolved; let the mixture stand twelve hours, then strain through a jelly-bag until quite clear. Bottle off, and it will keep in any climate for any length of time.
4.
Three bottles of rum.
One bottle of sherry.
Three pounds of loaf-sugar.
The rind of six lemons and the juice of twelve.
One quart of boiling skim milk.
Mix together, and let the mixture stand eight days, {109} stirring it each day. Strain and bottle, and let it stand three months. Then re-bottle, and let the bottles lie on their sides in the cellar for two years, to mature. The flavour will be much better than if drunk after the first period of three months.
5. For a solitary56 drink.
Put into a small tumbler a teaspoonful57 of sugar, half a wine-glassful of old brandy, half a wine-glassful of old rum, and fill up with boiling milk.
6. Put into a bottle of rum or brandy the thinly-pared rinds of three Seville oranges, and three lemons. Cork58 tightly for two days. Rub off on two pounds loaf-sugar the rinds of six lemons, squeeze the juice of the fruit over the two pounds sugar, add one quart of boiling water, and one of boiling milk. Mix well till the sugar is dissolved, and grate a little nutmeg over the mixture. Pour in the rum or brandy, stir, and strain till clear: bottle off.
7. Cut off the thin yellow rind of four lemons and one Seville orange, taking care not to include even a fragment of the white rind, and place in a basin. Pour in a bottle of old rum, and let it stand, covered over, for twelve hours. Then strain, and mix with it one pint of lemon juice, and two pints of cold water, in which one pound of sugar-candy has been dissolved; add the whites of two eggs, beaten to a froth, three pints more of rum, one pint of madeira, one pint of strong green tea, and a wine-glassful of maraschino. Mix thoroughly59, and pour over all one pint of boiling milk. Let the punch stand a little while, then strain through a jelly-bag, and either use at once (as you will naturally feel inclined) or bottle off for festivals.
It is assumed, by the compiler of this little volume, that the best materials only will be used by the concocters of these compound drinks. {110}
8, and last. The best recipe for milk punch extant. Over the yellow rinds of four lemons and one Seville orange pour one pint of rum. Let it stand, covered over, for twelve hours. Strain and mix in two pints more of rum, one pint of brandy, one pint of sherry, half a pint of lemon juice, the expressed juice of a peeled pine-apple, one pint of green tea, one pound of sugar dissolved in one quart of boiling water, the whites of two eggs beaten up, one quart of boiling milk. Mix well, let it cool, strain through a jelly-bag, and drink, or bottle off.
Restorative Punch.
[This is another Oxford recipe, and used to be the favourite potion of the embryo60 Gladstones and Roseberies, before proceeding61 to discuss the affairs of the nation at the “union.” There is “no offence in’t.”]
Extract the juice from the peeling of one Seville orange and one lemon; the juice of six Seville oranges and six lemons, six glasses of calves’-feet jelly in a liquid state, and about half a pound of loaf-sugar; put the whole into a jug, pour on it one quart of boiling water, and then add one pint of old brandy. Stir well together, and use.
Almond Punch.
Extract the juice from the peeling of one Seville orange and one lemon by rubbing loaf-sugar on them; the juice of six lemons and one Seville orange, one bottle of capillaire, and a quarter of a pound of loaf-sugar. Put the whole into a jug, and when well mixed pour upon it three pints of boiling {111} water. Cover the jug close, and keep it near the fire for a quarter of an hour. Then add three ounces of sweet, and half an ounce of bitter, almonds, blanched62 and pounded fine in a mortar, and gradually mixed with a bottle of old brandy. Stir well, and it may be used immediately.
Egg Punch.
[Also once a favourite beverage at the universities.]
One quart of cold water, the juice of six lemons and six oranges, four glasses of calves’-feet jelly in a liquid state; stir the whole well together; let it remain covered over for half an hour, then strain through a hair sieve, and add one bottle of capillaire, two glasses of sherry, half a pint of brandy, and one bottle of orange shrub. Put some pulverized63 sugar and ten fresh hens’ eggs into a bowl, beat them well together, and gradually unite the two mixtures by keeping the eggs well stirred as it is poured in; then whip it with a whisk until a fine froth rises, and if sweet enough it is fit for immediate use.
This punch should be drunk as soon as made, for it will not keep sweet.
Omit the wine and spirits, and freeze the remainder, and a delicious mould of ice may be obtained.
The above can be converted into
Shrub Punch,
of a superior quality, by the simple omission64 of the eggs.
Details are wanting as to the composition of the {112}
Rack Punch
of which Jos. Sedley partook so freely at Vauxhall, and which put a temporary stop to the carryings-on of the fascinating Miss Sharp with the susceptible65 Anglo-Indian. Thackeray does not tell us if this was an abbreviation of Arrack Punch. My own idea is that brandy and rum—of inferior quality—entered into it; although, as mentioned in a previous chapter, “rack” is the “Cheshyre Cheese” synonym66 for gin. But I should be inclined to back arrack. At all events this is one of the component67 parts of a
Vauxhall Punch
of which the recipe is in my possession.
A large tumbler, one wine-glass of old brandy, one ditto of old rum, one ditto of arrack, the juice of half a lemon, and a tablespoonful of sugar. Mix, strain into two small tumblers, and fill up each with boiling water.
Uncle Toby.
Here is another encouragement to the bile industry:—
Rub the rind of one lemon on two lumps of sugar, put the sugar in a large tumbler with the juice of the lemon, and dissolve in one wine-glass of boiling water; then add one wine-glass of brandy, one ditto of rum, and two dittoes of hot stout68; mix well, strain, and add more sugar if necessary. {113}
Victoria Punch.
Throw into a bowl one lemon cut in slices, free from pips, two ounces of sifted69 sugar, two wine-glasses of boiling water, one wine-glass of hot milk, one wine-glass of old rum, and one ditto of ancient brandy; keep stirring whilst adding the ingredients; strain and serve.
Yorkshire Punch.
I have not yet met this in the North Riding; but it is never too late to copy a good recipe.
Rub the rinds of three lemons on a quarter of a pound of lump-sugar, and place the sugar in a bowl with the thin rind of one lemon and of one orange, the juice of four oranges and of ten lemons, six wine-glasses of calves’-feet jelly, and two quarts of boiling water. Mix thoroughly, strain, and add a pint of rum, a pint of brandy, and a bottle of orange shrub. Sweeten to taste.
Champagne70 Punch.
Pare two lemons very thin, and steep the peel in one pint of rum. Add a wine-glass of sherry, half a pint of brandy, the juice of four lemons, a little capillaire, as much boiling water as you may fancy—play light with the kettle, lads—sweeten to taste, and last thing of all pour in a bottle of champagne.
The above will act as a restorative after a hard day’s hunting. Later in the evening the true sportsman may feel ready and willing to tackle a glass or two of the celebrated {114}
Halo Punch,
whose praises continue to be sung through-out the land.
With a quarter of a pound of sugar rub off the outer rind of one lemon and two Seville oranges. Put rind and sugar into a large punch bowl with the juice and pulp71; mix the sugar well with the juice and one teacupful of boiling water (just enough to melt it) and stir till cold.
Add half a pint of pine-apple syrup, one pint of strong green tea, a wine-glass of maraschino, a liqueur-glass of noyeau, half a pint of “Liquid Sunshine” rum, one pint of old brandy, and a bottle and a half of “the Boy.” Sweeten to taste, strain, and serve.
Do not, oh?! do not boil the above before serving, as did some Cleveland friends of mine, on the night of a certain Ebor Handicap. The result of this was a considerable amount of chaos72.
The above was the favourite tipple73 of the Prince Regent at the be-gin-ning of the present century.
点击
收听单词发音
收听单词发音 |
1
pro
|
|
| n.赞成，赞成的意见，赞成者 | |
参考例句： |
|
|
|
|
2
tonic
|
|
| n./adj.滋补品，补药，强身的，健体的 | |
参考例句： |
|
|
|
|
3
virtues
|
|
| 美德( virtue的名词复数 )； 德行； 优点； 长处 | |
参考例句： |
|
|
|
|
4
calves
|
|
| n.(calf的复数)笨拙的男子，腓；腿肚子( calf的名词复数 )；牛犊；腓；小腿肚v.生小牛( calve的第三人称单数 )；（冰川）崩解；生（小牛等），产（犊）；使（冰川）崩解 | |
参考例句： |
|
|
|
|
5
kindly
|
|
| adj.和蔼的，温和的，爽快的；adv.温和地，亲切地 | |
参考例句： |
|
|
|
|
6
purely
|
|
| adv.纯粹地，完全地 | |
参考例句： |
|
|
|
|
7
concoction
|
|
| n.调配(物)；谎言 | |
参考例句： |
|
|
|
|
8
concoct
|
|
| v.调合，制造 | |
参考例句： |
|
|
|
|
9
brew
|
|
| v.酿造，调制 | |
参考例句： |
|
|
|
|
10
beverage
|
|
| n.(水，酒等之外的)饮料 | |
参考例句： |
|
|
|
|
11
devoted
|
|
| adj.忠诚的，忠实的，热心的，献身于...的 | |
参考例句： |
|
|
|
|
12
poker
|
|
| n.扑克；vt.烙制 | |
参考例句： |
|
|
|
|
13
diluted
|
|
| 无力的，冲淡的 | |
参考例句： |
|
|
|
|
14
indigenous
|
|
| adj.土产的，土生土长的，本地的 | |
参考例句： |
|
|
|
|
15
derived
|
|
| vi.起源；由来；衍生；导出v.得到( derive的过去式和过去分词 )；（从…中）得到获得；源于；（从…中）提取 | |
参考例句： |
|
|
|
|
16
celebrated
|
|
| adj.有名的，声誉卓著的 | |
参考例句： |
|
|
|
|
17
scotch
|
|
| n.伤口，刻痕；苏格兰威士忌酒；v.粉碎，消灭，阻止；adj.苏格兰(人)的 | |
参考例句： |
|
|
|
|
18
wholesome
|
|
| adj.适合；卫生的；有益健康的；显示身心健康的 | |
参考例句： |
|
|
|
|
19
putrefaction
|
|
| n.腐坏，腐败 | |
参考例句： |
|
|
|
|
20
perspiration
|
|
| n.汗水；出汗 | |
参考例句： |
|
|
|
|
21
acidity
|
|
| n.酸度，酸性 | |
参考例句： |
|
|
|
|
22
improper
|
|
| adj.不适当的，不合适的，不正确的，不合礼仪的 | |
参考例句： |
|
|
|
|
23
digestion
|
|
| n.消化，吸收 | |
参考例句： |
|
|
|
|
24
facetious
|
|
| adj.轻浮的，好开玩笑的 | |
参考例句： |
|
|
|
|
25
atrophy
|
|
| n./v.萎缩，虚脱，衰退 | |
参考例句： |
|
|
|
|
26
convalescence
|
|
| n.病后康复期 | |
参考例句： |
|
|
|
|
27
worthy
|
|
| adj.(of)值得的，配得上的；有价值的 | |
参考例句： |
|
|
|
|
28
concocting
|
|
| v.将（尤指通常不相配合的）成分混合成某物( concoct的现在分词 )；调制；编造；捏造 | |
参考例句： |
|
|
|
|
29
previously
|
|
| adv.以前，先前（地） | |
参考例句： |
|
|
|
|
30
connoisseurs
|
|
| n.鉴赏家，鉴定家，行家( connoisseur的名词复数 ) | |
参考例句： |
|
|
|
|
31
immediate
|
|
| adj.立即的；直接的，最接近的；紧靠的 | |
参考例句： |
|
|
|
|
32
creed
|
|
| n.信条；信念，纲领 | |
参考例句： |
|
|
|
|
33
smack
|
|
| vt.拍，打，掴；咂嘴；vi.含有…意味；n.拍 | |
参考例句： |
|
|
|
|
34
maker
|
|
| n.制造者，制造商 | |
参考例句： |
|
|
|
|
35
rim
|
|
| n.(圆物的)边，轮缘；边界 | |
参考例句： |
|
|
|
|
36
Oxford
|
|
| n.牛津（英国城市） | |
参考例句： |
|
|
|
|
37
jug
|
|
| n.(有柄，小口，可盛水等的)大壶，罐，盂 | |
参考例句： |
|
|
|
|
38
sieve
|
|
| n.筛，滤器，漏勺 | |
参考例句： |
|
|
|
|
39
pint
|
|
| n.品脱 | |
参考例句： |
|
|
|
|
40
shrub
|
|
| n.灌木，灌木丛 | |
参考例句： |
|
|
|
|
41
sufficiently
|
|
| adv.足够地，充分地 | |
参考例句： |
|
|
|
|
42
brass
|
|
| n.黄铜；黄铜器，铜管乐器 | |
参考例句： |
|
|
|
|
43
entrust
|
|
| v.信赖，信托，交托 | |
参考例句： |
|
|
|
|
44
concocted
|
|
| v.将（尤指通常不相配合的）成分混合成某物( concoct的过去式和过去分词 )；调制；编造；捏造 | |
参考例句： |
|
|
|
|
45
syrup
|
|
| n.糖浆，糖水 | |
参考例句： |
|
|
|
|
46
pints
|
|
| n.品脱( pint的名词复数 )；一品脱啤酒 | |
参考例句： |
|
|
|
|
47
potent
|
|
| adj.强有力的，有权势的；有效力的 | |
参考例句： |
|
|
|
|
48
stenographer
|
|
| n.速记员 | |
参考例句： |
|
|
|
|
49
gratuitous
|
|
| adj.无偿的，免费的；无缘无故的，不必要的 | |
参考例句： |
|
|
|
|
50
granite
|
|
| adj.花岗岩，花岗石 | |
参考例句： |
|
|
|
|
51
bust
|
|
| vt.打破；vi.爆裂；n.半身像；胸部 | |
参考例句： |
|
|
|
|
52
entirely
|
|
| ad.全部地，完整地；完全地，彻底地 | |
参考例句： |
|
|
|
|
53
alleged
|
|
| a.被指控的，嫌疑的 | |
参考例句： |
|
|
|
|
54
predecessor
|
|
| n.前辈，前任 | |
参考例句： |
|
|
|
|
55
mortar
|
|
| n.灰浆，灰泥；迫击炮；v.把…用灰浆涂接合 | |
参考例句： |
|
|
|
|
56
solitary
|
|
| adj.孤独的，独立的，荒凉的；n.隐士 | |
参考例句： |
|
|
|
|
57
teaspoonful
|
|
| n.一茶匙的量；一茶匙容量 | |
参考例句： |
|
|
|
|
58
cork
|
|
| n.软木，软木塞 | |
参考例句： |
|
|
|
|
59
thoroughly
|
|
| adv.完全地，彻底地，十足地 | |
参考例句： |
|
|
|
|
60
embryo
|
|
| n.胚胎，萌芽的事物 | |
参考例句： |
|
|
|
|
61
proceeding
|
|
| n.行动，进行，(pl.)会议录，学报 | |
参考例句： |
|
|
|
|
62
blanched
|
|
| v.使变白( blanch的过去式 )；使（植物）不见阳光而变白；酸洗（金属）使有光泽；用沸水烫（杏仁等）以便去皮 | |
参考例句： |
|
|
|
|
63
pulverized
|
|
| adj.[医]雾化的，粉末状的v.将…弄碎( pulverize的过去式和过去分词 )；将…弄成粉末或尘埃；摧毁；粉碎 | |
参考例句： |
|
|
|
|
64
omission
|
|
| n.省略，删节；遗漏或省略的事物，冗长 | |
参考例句： |
|
|
|
|
65
susceptible
|
|
| adj.过敏的，敏感的；易动感情的，易受感动的 | |
参考例句： |
|
|
|
|
66
synonym
|
|
| n.同义词，换喻词 | |
参考例句： |
|
|
|
|
67
component
|
|
| n.组成部分，成分，元件；adj.组成的，合成的 | |
参考例句： |
|
|
|
|
69
sifted
|
|
| v.筛( sift的过去式和过去分词 )；筛滤；细查；详审 | |
参考例句： |
|
|
|
|
70
champagne
|
|
| n.香槟酒；微黄色 | |
参考例句： |
|
|
|
|
71
pulp
|
|
| n.果肉，纸浆；v.化成纸浆，除去...果肉，制成纸浆 | |
参考例句： |
|
|
|
|
72
chaos
|
|
| n.混乱，无秩序 | |
参考例句： |
|
|
|
|
73
tipple
|
|
| n.常喝的酒；v.不断喝，饮烈酒 | |
参考例句： |
|
|
|
| 欢迎访问英文小说网 |