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ENGLISH MILM PUNCH.
California Milk Punch.
(For Bottling.)
Take the juice of four lemons.
The rind of two lemons.
pound of white sugar, dissolved. in just
sufficient hot water.
1 pineapple, peeled, sliced and pounded.
6 cloves.
20 coriander seeds.
1 small stick of cinnamon.
1 pint of brandy.
1 pint of Jamaica rum.
1 gill of Batavia arrack.
1 cup of strong green tea.'
1 quart of boiling water.
1 quart of hot milk .
(To make six bottles.)
E nglish Mi l k P u n c h .
Put all the materials in a clean demijohn, the boil–
ing water to be added last; cork t his down top r event
evaporation, and allow the ingredients to steep for at
least six hours; then add the hot milk and the juice of
two more lemons; mix, and filter through a jelly-bag;
and when the punch has passed brigl't put it away in
tight-corked bottles.
This punch is intended to be iced for dri nk i ng.
If intended for present use filtering is not necessary.
Take 2 quarts of water.
1 quart of milk.
1 quart of old Jamaica rum.
2 quarts of French brandy.
Ha v e l o c k T o b a e e o s o
Reta uprice,61.;i/-hl/sperplug.