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AKRACK.
This is a delicious and safe drink for a mixed evening
party. Cool before serving.
48. Canadian Punch.
2 quarts ofrye whiskey.
1 pint of Jamaica rum.
6 lemons, sliced.
,1 pineapple, do.
4 quarts of water.
Sweeten to taste, and ice.
49. Tip-Top Punch.
(For a party offive.)
1 bottle ofchampagne.
2 do. soda-water.
1 liqueur glass of Cara9oa.
2 table-spoonfuls of powdered sugar.
1 slice ofpineapple, cut up.
Put all the ingredients together in a small punch-bowl,
mix well, and serve in champagne goblets.
50. Arrack.
Most of the arrack imported into this country is dis
tilled from rice, and comes from Batavia. It is but little
used in America, except to flavor punch; the taste of it
is very agreeable in this mixture. Arrack improves very
much with age. It is much used in some parts of India,
where it is distilled from toddy, the juice of the cocoanut
tree. An imitation of arrack punch is made by adding to
a bowl of punch a few grains of benzoin,commonly called
flowers of Benjamin. See recipe Mo. 36,in
'•'■The Manual
for the Manufacture of Cordials, etc.f in the end of
this volume.