..
SEE I'AGKS I to 6.
and put the spirit to the milk, stirring it for a short
time; let it stand for an hour, but do not suffer any
one of delicate appetite to see the melange in its pres
ent state, as the sight might create a distaste for the
punch when perfected. Filter through blotting-paper
into bottles; and should you find that the liquid is
cloudy, which it should not be, you may clarify it by
a small portion of isinglass to each bottle. The above
receipt will furnish you with half a dozen of punch.
26. Punch a la Ford,
The late General Ford, who for many years was the
commanding engineer at Dover, kept a most hospitable
board, and used to make punch on a large scale, after
the following method :
, ^ £
He would select three dozen of lemons, the coats of
- ^vhich were smooth,and whose rinds were not too thin;
WCIC rjiiivjunij
, 1
,|.e,e he would peel with• sl."P
"S
these n wu iu
^
i i ij
earthen vessel, taking care that none ^he rind should
be detached but that portion m which the
®
placed, containing the essential od; when he had com-
ied the first part of the process, he added two pounds
lump-sugar, and stirred the peel and sugar together
' U .uH ru-pce of wood for nearly half an
,v,th an oar shaped piece o
,
hour, thereby e.xtracting a greater qua y
,o».i.l oil. Boiling water wa, »e« ^
P-.eland the whole well stirred, until the sugar was
v
e.sn
completely dissolved. me
Soueezed the juice strained from the kernels, these
' ' .
a 1„,T md boiling water poured
were placed in a separate jug,
t
1 _ . .
„ fioop thp nins were
' p' eral being aware that the pips were
upon them, the General be g
n in oeiit-io-'
v,„n:
1
1 • t-i
n
iw miicila^'"e, full of flavor , halt
enveloped in a thick muciiaoe,
". .
,1,wrtvvn in: and as soon as the
lemon juice was now thrown i ,
-!«