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taste, take brandy and rum in equal quantities, and put
them to it, mixing the whole well together again. The
quantity of liquor must be according to your taste; two
goodlemonsare generally enough to make four quarts of
punch, including a quart of liquor, with half a pound of
sugar; but this depends much on taste, and on the
strength of the spirit.
As the pulp is disagreeable to seme persons, the
sherbet may be strained before the liquor is put in.
Some strain the lemon before they put it to the sugar,
which is improper, as, when the pulp and sugar are
well mixed together, it adds much to the richness of
the punch.
When only rum is used, about half a pint of porter
will soften the punch ; and even when both rum and
brandy are used, the porter gives a richness, and to
some a very pleasant flavor.
67. Punch a la Romaine.
(For'a party of fifteen.)
Take the juice of ten lemons and two sweet oranges,
dissolve in it two pounds of powdered sugar, and add
the thin rind of an orange, run this through a sieve, and
stir in by degrees the whites of ten eggs, beaten
into a froth. Put the bowl with the mixture into an ice
pail, let it freeze a little, then stir briskly into it a bottle
of wine and a bottle of rum. For another method of
making this punch, see recipe in "The Manual for the
Manufacture of Cordials, etc.," iu the latter part of this
work.
68. Tea Punch.
Make an infusion of the best green tea, an ounce to a
quart of boiling water; put before the fire a silver or
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