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PUNCHES.
380.
Jr.emon l)lnnclJ.
Refine and clear one pound of lump-sugar in one pint of water,
and boil it with the rind of a thinly peeled lemon and the juice
of three lemons to the consistency of syrup; let it get cool; add
three bottles of Rhine wine, three gills of arrack, one pint of light
tea; strain through flannel; heat it without boiling, and serve.
381.
'.1\notlJcr.
Rub the rind of two lemons on half a pound of sugar, add a
decoction of one and a half quarts of water and nalf an ounce of
fine tea; squeeze the juice of four lemons; strain; add one pint
of old Jamaica rum; heat it once more, and serve.
382.
~lalinuerno
lPnmlJ.
Clear and refine one pound of sugar in one quart of water;
boil one pound of barberries-ripe and well-cleaned-after you
have mashed them with a wooden spoon, in the refined sugar
syrup; add a bottle of claret, press all through a sieve; add a bot–
tle of Santa Cruz rum, and some raspberry syrup, and you may
serve the punch hot or cold.
383.
.MlanlJattan lPnncl).
(HOT OR COLD.)
T.ake a large enameled pot, the juice of six lemons, the juice
of two oranges, a pound of sugar, two quarts of cold water, two
quarts of claret, two or three sticks of cinnamon, two dozen
cloves, half a pint of Jamaica rum or brandy; place this over a
slow fire until boiling; strain carefully before serving. You may
serve it hot;
if
not, you may bottle it, and it
wiIJ
keep for several
days.
15
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