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2 — '. gallons of spirits (?0 per cent.)
ESSEKCE OF REGENT PUIt,Cg FO~ TTLIN~
First dissolve the tartaric acid in a portr'
+
s pirits: mi x t ha t w i t h t h e r ema i nder of t h e - jt
and add the other ingredienth.
Essence of Cl aret W i n e P u n c h f o r B o t t l i n g ' : "
Take 5 ga llons of claret wine.
8 gallons of plain syrup.
1 pint of t i nctule of lemon peel.
pint of raspberry juice.
1 ounce of tartaric acid,
1~ ounce of tincture of cloves.
1> ounce of tincture of cinnamon.
1 gallon of pure Jamaica rum.
First dissolve the tartaric acid in a slnall portion of
the spirits. M i x t h e t i n c t u les wit h the remainder of
the spirits. Pou r the two mi x t u res together, and add
the remaining ingredients.
Essence of Regent Punch for Bot t l i ng,
Take 1 gallon of pure Cognac.
6 pounds of loaf-sugar.
3 gallons of water.
1
ounce.ofgreen tea.
30 lemons.
7 oranges.
9 drachms of grounR cinnamon.
—,' drachm of ground cloves.
1 drachm of ~round vanilla.
Macerate the peel of 7 lemons and 7 oranges in t he
Cognac and rum for 24 hours. . Boil the sugar in t h e
water; skim and add the t ea. Wh e n cool, mix w i t h
the liquor, and add the juice of the 80 lemons and 7
oranges. F i l ter and bottle for use.
Ha v e l o o k
To b s o o o s .
Dark an d A r ornatie.