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BRANDY PUNCH.
2 pounds of loaf-sugar dissolved in sufficient
water.
5 lemons.
(To make nearly four gallons,)
Take 3 gallons of best Jamaica rum.
Rum Shrub.
Peel the rinds of two of t he l emons, add the juice
of all five, and mix w i t h t h e b r andy . C o v e r i tc l ose
for three days; then add the Sherry and sugar, strain
through a jelly-bag and bottle.
ficient water.
Mix together all but the mi lk, and let them remain
c losely covered over night. N e x t day boil t he m i l k ;
and when cold, add ito the mixture. Filter through
a Rannel bag lined with blotting paper, and bottle,
corking immediately.
Brandy' Punch.
(Use large bar-glass.)
1 quart of orange juice.
1 pint of lemon juice.
6 pounds of powdered. sugar dissolved insuf–
8 pints of fresh milk.
Take 1 tea-spoonful of powdered wh ite sugar dis–
solved in a little water.+
1 tea-spoonful of raspberry syrup.
1 wine-glass of brandy.
wire-glass of Jamaica rum.
+Tbe sugar is Qrst dissolved in a little water, because it does not readilp dissolve
iu spirits.
H a v e l o c k T o b a o o o a .
Dark and Aromatic.