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PUNCH
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 high
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 dry, and the corks of the best quality,
and well put in. This liquor will keep many years, and im
prove by age.
...60...
DUKE OF NORFOLK PUNCH
Another recipe
Pare six lemons and three oranges very thin, squeeze the
juice into a large teapot, put to it two quarts of brandy,
one of white wine, and one of milk, and one pound and a
quarter of sugar. Let it be mixed, and then covered for
twenty-four hours, strain through a jelly-bag till clear, then
bottle it.
...61 •••
QUEEN PUNCH
Puttwo ounces of cream of tartar,and the juice and parings
of twolemons,into a stone jar; pour on them seven quarts of
boiling water, stir and cover close. When cold, sweeten with
loaf sugar, and straining it, bottle and cork it tight. This
is a very pleasant liquor, and very wholesome; but from
the latter consideration was at one time drunk in such quan
tities as to become injurious. Add, in bottling, half a pint
of rum to the whole quantity.
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