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HAYWOOD'S
MIXOLOGY.
29
boil
in
one
and
a
half
quarts
of
water
until
it
becomes
clear;
add
half
a
bottle
of
arrack,
one
bottle
of
Rhine
wine,
and
one
bottle
of
claret,
and
let
the
punch
simmer
for a
while
without
letting
it
boil;
then
serve.
Home-Made
Punch..
Dissolve
four
pounds
of
sugar
in
four
quarts
of
hot
water;
heat
this
with
four
quarts
of
arrack,
the
juice
of
eight
lemons,
and
a
small
piece
of
vanilla,
cut
in
pieces,
in
an
enameled
pot
to
the
boiling
point;
as
soon
as
this
is
reached
add
three
quarts
of
milk
or
cream,
while
constantly
stirring.
Take
the
vessel
from
the
fire,
tie
a
cloth
over
it,
let
it
stand
for
two
hours;
filter,
bottle,
and
keep
it
for
future
use,
as
it
may
be
preserved
for
a
very
long
time.
Judy
Punch.
Rub,the
rind
of
three
lemons on
one
pound
of
lump
sugar;
squeeze
the
juice
of
the
fruit
on
it;
add
one
quart
of
water
and
two
bottles
of
Rhine
wine;
heat
slowly
to
the
boiling
point;
filter
through
canton
flannel,
and
serve
it
hot.
Rhine
Wine
Family
Punch.
Three
dozen
lemons
are
very
thinly
peeled;
the
rind
is
put
in
an
enameled
pot,
three
pounds
of
sugar
added,
and
all
is
stirred
for
about
half
an
hour;
add
five
quarts
of
boiling
water;
stir
until
the
sugar
is
dissolved;
add
to
each
three
quarts
one
pint
of
the
best
Jamaica
rum
and
one
pint
of
brandy;
bottle
the
punch,
keep
it
in
the
cellar,
and
use
it
after
the
expiration
of
some
weeks.
Whiskey
Punch
Use
large
bar
glass.
Juice
of
half
a
lemon,
one
wine
glass
of
whiskey,
one-quarter
wine
glass
of
Jamaica,
one
tablespoon
of
sugar,
one-half
wine
glass
of
water,
slice
of
orange;
fill
tumbler
with
cracked
ice,
shake
well,
dress
top
with
orange,
pineapple
slice,
and
berries
in
season
;
serve
with
straws.
Brandy
Punch
Make
the
same
way
as
Whiskey
Punch,
using
one
wine
glass
of
brandy
instead
of
whiskey.
Gin
Punch
Make
the
same
way
as
Whiskey
Punch,
using
one
wine
glass
of
gin
instead
of
whiskey,
and
adding
one
tablespoon
of
rasp-
berry
syrup.