27 / 204
'K ?
SEE PAGES I to 6.
27
1'
commonly called flowers of Benjamin. See recipe No."
36, in "The Manual for the Manufacture of Cordials,
etc., in the end of this volume.
51. Arrack Punch.
In making 'rack punch, you ought to put two glasses
(wine-glasses) of rum to three of arrack. A good deal
of sugar is required; but sweetening, after all, must be
left to taste. Lemons and limes are also matter of
palate, but two lemons are enough for the above quan
tity; put then an equal quantity of water i. e., not five
but six glasses to allow for the lemon juice, and you
have a very pretty three tumblers of punch.
52. Arrack Punch.
(Another method.)
Steep in one quart of old Batavia arrack, six lemons
cut in thin slices, for six hours. At the end of that
time the lemon must be' removed without squeezing.
Dissolve one pound of loaf sugar in one quart of boil
ing,wrter, and add the hot solution to the arrack. Let
it stand to cool. This is a delightful liqueur, and
should be used as such'. See recipe in The Matiual
for the Manufacticre of Cordials, etc.," \i\ the end of
this volume.
53.. Bimbo Punch.
Bimbo is made nearly in the same way as the above,
except that Cognac brandy is substituted for arrack.
54, Cold Punch.
Arrack, port wine and water, of each two pints, one
pound of loaf-sugar, and the juice of eight lemons.
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