29 / 204
F:
SEE PAGES I to 6.
29
h
This is a composition, worthy of a king, and the mate
rials are admirably blended; the inebriating effects of
the spirits being deadened by the tea, whilst the jelly
softens the mixture, and destroys the acrimony of the
acid and sugar. The whites of a couple of eggs well
beat up to a froth, may be substituted for the jelly
where-that is not at hand. If the punch is too strong,
add more green tea to taste.
59„ Century Club Punch.
Two parts old St. Cruz rum; one part old Jamaica
rum, five parts water; lemons and sugar ad lib. This is
a nice punch.
60. Duke of Norfolk Punch.
In twenty quarts of French brandy put the peels of
thirty lemons and thirty oranges, pared so thin that not
the least of the white is left. Infuse twelve hours.
Have ready thirty quarts of cold water that has boiled;
put to it fifteen pounds of double-refined sugar; and
when well mixed, pour it upon the brandy and peels,
adding the juice of the oranges and of twenty-four
lemons; mix well, then strain through a very fine hair-
sieve, into a very clean barrel that has held spirits, and
put in two quarts of new milk. Stir, and then bung it
close; let it stand six weeks in a warm cellar; bottle the
liquor for use, observing great care that the bottles are
perfectly clean and drv, and the corks of the best quality,
and well put in. This liquor will keep many years, and
improve by age. 1
(Another way.)
Pare six lemons and three oranges very thin, squeeze
the juice into a large teapot, put to it two quarts of