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212
PUNCHES.
321.
Boil
one
bottle
of
Burgundy
with
one
pound
of
lump-sugar,
half
a
stick
of
cinnamon,
a
little
bit
of
mace
and
coriander,
and
two
bay-leaves;
light
with
a
burning
paper,
and
let
it
burn
until
it
goes out
by
itself;
then
fill
it
into
glasses,
and
drink
it
warm.
322.
American
|Jtmd).
Rub
the
peel
of
six
lemons
on
one
pound
of
sugar;
squeeze
the
juice
of
the
lemons
and
that
of
six
oranges
on
it;
remove
the
seeds
carefully;
add
four
pounds
of
loaf-sugar,
and
five
cloves
and
two
leaves
of
mace
tied
up
in
a
piece of
linen,
likewise
two
quarts
of
water;
refine
the
sugar
to
syrup;
skim
well,
fill
into
bot-
tles,
and
keep
for
the
punch.
Now
mix
three-fourths
of
a
quart
of
green
tea,
one
pint of
cognac,
one
quart
of
old
Jamaica
rum,
one
bottle
of
champagne,
and
a
cup
of
chartreuse
well
sweetened
to
taste
with
the
syrup,
pour
it
into
a
punch-bowl,
add
a
big
lump
of
ice,
three
oranges
cut
in
slices,
and
three
lemons
with-
out
the
seeds;
let
the
beverage
stand
for
two
hours,
stir
repeat-
edly,
and
serve.
323.
2lnana0
|3uncl).
Dissolve
two and
one-half
pounds
of
lump-sugar
in
three
quarts
of
boiling water,
add
three
bottles of
Rhine
wine,
one
bot-
tle
of
old
Jamaica
rum,
and
two
bottles
of
champagne;
let
it
stand
on
a
warm
stove
for
an
hour,
and
add
finally
the
juice of
a
mashed
ananas
(pineapple).
Keep
the
vessel
well
covered
or
the
aroma
will
escape.
324.
Ananas
JJtmcl)
d
T^lmmque.
(FOR
TEN
PERSONS.)
Peel
and
cut
four
pineapples
of
medium
size,
put
the
slices
with
one
pound
of
pulverized
sugar
in
a
bowl,
and
let
it
stand
well
covered
on
a
cool
place,
until
the
sugar
has
gone
entirely
into
the
slices;
add
one
pint
of
old
Jamaica
rum,
one
pint
of
best
brandy,
one
gill
of
curagao,
and
the
juice
of
four
lemons;
place
a
big
piece
of
ice
in
the
middle
of
the
bowl;
add
four
bot-
tles
of
champagne,
and
serve
in
champagne
glasses.