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PUNCHES.
105
321.
'.ll!JtnetlJ.
Boil one bottle of Burgundy with one pound of lump-sugar,
half a stick of cinnamon, a little bit of mace and coriander, and
two bay-leaves; light with a burning paper, and let it burn until
it goes out by itself; then fill it into glasses, and drink it warm.
322.
'.lmerican
l}lnncq.
Rub the peel of six lemons on one pound of sugar; squeeze
the juice of the lemons and that of six oranges on it; remove
the seeds carefully; add four pounds of loaf-sugar, and five cloves
and two leaves of mace tied up in a piece of linen, likewise two
quarts of water; refine the sugar to syrup; skim well, fill into bot–
tles, and keep for the punch. Now mix three-fourths of a quart
of green t ea, one pint of cognac, one quart of old Jamaica rum,
one bottle of champagne, and a cup of chartreuse well sweetened
to taste with the syrup, pour it into a punch-bowl, add a big
lump of ice, three oranges cut in slices, and three lemons with–
out the seeds ; let the beverage stand for two hours, stir repeat–
edly, and serve.
323.
'.lnanns l}lundJ.
Dissolve two and one-half pounds of lump-sugar in three
quarts of boiling water, add three bottles of Rhine wine, one bot–
tle o f old Jamaica rum, and two bottles of champagne; let it
stand on a warm stove for an hour, and add finally the juice of
a mash ed a nanas (pineapple). Keep the vessel well covered or
the aroma will escape.
324.
'.lnanas lPunctJ
a
l''.lmeriqnc.
(FOR TEN PERSONS.)
Peel and cut four pineapples of medium ,;ize, put the slices
with one pound of pulverized sugar in a bowl, and let it stand
well covered on a cool place, until the sugar has gone entirely
into the sl ices; a dd one pint o f old Jamaica rum, one pint o f
best b ra ndy, o ne g ill of curai;ao, a nd the juice of four lemons;
place a big piece of ice in the middle of the bowl; add four bot–
tles o f champagne, and serve in champagne glasses.