imported spirits.  The Company’s factors drank it because European wines and beer were at that time very expensive in India, and to reconcile it to their palates they made it into a brew called Punch, from the Indian word “panch,” meaning five, because it contained five ingredients—­viz. arrack, hot water, limes, sugar and spice.  This was the ordinary drink of poor Englishmen in India for a longtime, and public “Punch-houses” existed in every settlement of the East India Company.

Now, one of the principal substances from which country liquor is distilled is palm juice, the native name for which, “tadee,” has been perverted into “toddy” (as in the case of “cot” above-mentioned), and “toddy punch” meant the same thing as “arrack punch,” Returning Anglo-Indians brought the receipt for making this brew to England, and lovers of Vanity Fair will remember how the whole course of that story was changed by the bowl of “rack punch” which Joseph Sedley ordered at Vauxhall, where “everybody had rack punch.”  How soon both the brew and its Indian name took firm root and spread among us appears from the fact that, at the Holy Fair described by Burns in the century before last, the lads and lasses sit round a table and “steer about the toddy.”