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DUKE OF NORFOLK PUNCH.
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This is a composition worthy of a king, and the mate
rials are admirably blended; the inebriating effects of the
sinrits being deadened by the tea, whilst the jelly softens
the mixture, and destroys the acrimony of the acid and
sugar. The whites of a couple of eggs well beat up to a
froth, may be substituted for the jelly where that is not at
hand. If the punch is too strong, add more green tea to
taste.
59. Century Club Punch.
Two parts old St. Cruz rum; one part old Jamaica rum,
five parts water; lemons and sugar ad lib. This is a nice
punch.
60. Duke of Norfolk Punch.
In twenty quarts ofFrench brandy]Dut the.peels of thir
ty lemons and thirty oranges, pared so thin that not the
least of the white is left. Infuse twelve hours. Have
ready thirty quarts of cold water that has boiled; put to
it fifteen pounds of double-refined sugar; and when well
mixed,pour it upon 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 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 jierfectly clean and dry, and the
corks of the best quality, and well put in. This liquor
will keep many years, and improve by age.
(Another way.)
Pare six lemons and three oranges very thin, squeeze
the juice into a large teapot, put to it two quarts of bran-
2*