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nOT BRANDT AND HUM PCNCH.
13
pint of Jamaica rum.
2 lbs. of sugar.
Juice of 6 lemons.
ranges sliced.
1 pine-apple, pared,and cut up.
1 gill of Cura9oa.
2 gills of raspberry syrup.
Ice, and add berries in season.
Mix the materials "well together in a large bowl,and
you have a splendid punch.
♦
4.
Mississippi Punch.
(Uso lar^j'c bur glass.)
1 wine-glass of brandy.
A
do. Jamaica rum.
A
do. Bourbon whiskey.
^ do, water.
table-spoonful ofjjowdered white sugar.
A of a large lemon.
Fill a tumbler with shaved ice.
The above must be well shaken, and to those who like
their draughts "like Imked sweetness long drawn out,"
let them use a glass tube or straw to sip the nectar
through. The top of this punch should be ornamented
with small pieces of orange, and berries in season.
5. Hot Brandy and Rum Punch.
(For a i>arty offifteen.)
1 quart of Jamaica rum.
1 do. Cognac brandy.
1 lb. of white loaf-sugar,
4 lemons.
3 quarts of boiling water.
1 teaspoonful of nutmeg.