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PUNCHES.
107
331. QfoglislJ JBrnn'lt!)
frlunclJ.
Put the rind of two lemons in a pot with a stick of cinnamon,
three-fourths of a pound of lump-sugar, some mace, and three
cloves to one-half of a pint of water ; let it boil slowly for ten
minutes, strain it, add one bottle of brandy and the juice of the
two lemons, pour into a tureen, light it, and let it burn for five
minutes before filling the punch int<> glasses.
332. JBristol
f~ttnd).
To each quart of boiling water take the juice of one and a
half lemons, the rind of half a lemon, three gills of rum, and
sugar to taste. Put sugar, juice and peel in a bowl, pour over it
enough water to dissolve. the sugar, and to extract the aroma;
after half an hour remove the peel, and add water and rum.
333. JBnrning
1Punc~.
A bottle of claret, one and a half bottles of Rhine wine, one
pound of sugar, and a little over one pint of rum are heated
nearly to the boiling-point ; take it from the fire before it boils;
light with burning paper, and when the flame goes out add some
hot water or tea, if you desire.
334. Qfoglisl) lihtrneh
1PundJ.
Rub the rind of three lemons lightly o n one pound of sugar,
put the sugar in an earthen pot, and pour over it one quart of
rum a nd one quart of claret; stir all well over a fire, until it be–
gins to boil a nd the sugar is dissolved; add one quart of- boiling
water, and the juice of three lemons. This punch may be taken
wa.rrn or c;olg,