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ESSENCE OF WINE PUNCH FOR BOTTLING.
Mix the tinctures thoroughly with the whisky, and
then add the syrup.
The essence of rum punch may be made by substi–
tutino' Jamaica or Santa Cruz rum for the whisky.
Essence of Rum Punch for Bo t t l i ng .
Take 1-,' gallons of high-Ravoured Jamaica rum.
3 gallons of spirits (70 per cent.)
8 gallons of plain syrup.
pint of tincture ot' lemon peel.
pint of raspberry juice.
pint of caramel.
drink.
cloves and tincture of cinnamon.
8 gallons of spirits (70 per cent.).
Mix the whole together, alld run it through a flannel
bag. Some add a dessert-spoonful each of tincture of
Punch thus prepared may be used either as a hot or
cold drink; by mi x ing it half and half with boiling or
cold water, or by pouring the punch into atumbler f
illed
with cracked ice.
It lnakes a pleasant and refreshing
Essence of Arrack Punch for Bot t l i ng.
Take l~ gallon of Batavia,arrack.
8 gallons of plain syrup.
pint of tincture of lemon peel.
Mix all together, and it is ready for-immediate use.
Essence of Wine Punch for Bo t t l i ng.
Take 5 ga llons of Port or Marseilles wine.
l>~ gallon of spirits (70 per cent.)
)
8 gallons of plain syrup.
8 ounces of tartaric acid.
8 ounces of tincture of. allspice.
Ha V e l O O k T O b a C C O S .
Ret ai l P rice,6d.,l/-6 1/6per plu g.