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over the fruit, when the bowl is half filled, a bottle of claret;
cover, and let it stand six hours. Then pour it through a
muslin bag, and send it up immediately.
ALE PUNCH
A QUART of mild ale, a glass of white wine, one of brandy,
one of capillaire, the juice of a lemon, a roll of the peel
pared thin, nutmeg grated on the top, and a bit of toasted
bread.
...74 • ••
CIDER PUN CH
On the thin rind of half a lemon pour half a pint of sherry;
add a quarter of a pound of sugar, the juice of a lemon, a
little grated nutmeg, and a bottle of cider; mix it well, and,
if possible, place it on ice. Add, before sent in, a glass of
brandy, and a few pieces of cucumber rind.
...7 5
NECTAR PUNCH
Infuse the peel of fifteen lemons in a pint and a half of
rum for forty-eight hours, add two quarts of cold water
with three pints of rum, exclusive of the pint and a half;
also the juice of the lemons, with two quarts of boiling hot
milk, and one grated nutmeg; pour the milk on the above,
and let it stand twenty-four hours, covered close; add two
pounds and a half of loaf sugar; then strain it through a
flannel bag till quite fine,and bottle it for
use.Itis fit to use
as soon as bottled.
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