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PUNCHES.
107
331. C!tnglislJ ]!hnno!)
1Pnnd).
Put the rind of two lemons in a pot with a stick of cinnamon ,
three-fourths of a pound of lump-sugar, some mace, and three
cloves to one-half of a pint of water; let it boil slowly for ten
minutes, strain it, add one bottle of brandy and the juice of the
two lemons, pour into a tureen, lig ht it, and let it burn for five
minutes before filling the punch ir1t0 glasses.
332. ]Bristol
l}lmtd).
To each quart oi boiling water take the juice of one and a
half lemons, the rind of half a lemon , three g ills of rum, and
sugar to taste. _ Put sugar, juice and peel in a bowl, pour over it
enough water to dissolve the sugar, and to extract the aroma;
after half an hour remove the peel, a nd add water and rum.
333.
]Burning
1)lund).
A bottle of claret, one and a half bottles of Rhine wine, one
pound of sugar, and a little over one pint of rum are heated
nearly to the boiling-point ; t ake it from the fire before it boils ;
light with burning paper, and when the flame goes out add some
hot water or tea, if you desire.
334. Qfoglisl)
]lhtrnc'b' l}lundJ.
Rub the rind of three lemons lightly o n one pound of sugar,
put the sugar in an earthen pot, a nd pour over it one quart of
rum and o ne quart of claret; stir all well over a fire, until it be–
gins to boil and the sugar is dissolved; add one quart of boiling
water, and the juice of three lemons. This punch may be t aken
warm or
<;;o~q.