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PUNCH, EHM.
294. Punch, d'Orsay. *
24 lemons,the yellow rinds only.
24 oranges, do. do. do.
Cut; macerate for 24 hours Avith 4 gallons of fourth-
proof brandy (see No.5); then make a syrup of 12 lbs.
of sugar boiled (see No.,*7) with 6 gallons of w.ater and
the juice of 24 oi'anges and 12 lemons; skim and mix all
together and filter. (See No. 3.)
295. Punch,Regent. -
14 lemons,the rinds only.
14 oranges, do. do.
18§- drachms of ground cinnamon.
1 do.
do. cloves.
. .
2 do.
do. vanilla.
Cut; macerate for 24 hours with 2 gallons of pure Cog
nac, and 2gallons of pure Jamaicarum (see No. 5). Strain,
press, and add 12 lbs. of sugar, boiled with 6 gallons of
water; skim,and add to the syrup 2 ounces of green tea;
let it cool, and add the juice of 60 lemons and 14 oranges.
Filter. (See No. 3.)
2^6. Punch,Roman.
The juice of 84 lemons must be beaten to a froth with
42 eggs; then add to it 1^ g.allon of boiling syrOp, 1^
gallon of Cognac, 1^ gallon of Jamaica rum,2 g.a]Ions of^
sherbet, m.araschino (see No. 329), and 1 gallon of maras-
quino di Zara. (See No. 282.)
297. Punch,Rum. (Essence of^
53^ lbs. ofsugar.
31 gallons of water.