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214
PUNCHES.
331.
Cfnglisl)
33rcmbg
JJund).
Put
the
rind
of
two
lemons
in
a
pot
with
a
stick
of
cinnamon,
three-fourths
of
a
pound
of
lump-sugar,
some
mace,
and
three
cloves
to
one-half
of
a
pint of
water;
let
it
boil
slowly
for
ten
minutes,
strain
it.
add
one
bottle
of
brandy
and
the
juice
of
the
two
lemons,
pour
into
a
tureen,
light
it,
and
let
it
burn
for
five
minutes
before
filling
the
punch
into
glasses.
332.
Bristol
|)uncl).
To
each
quart
of
boiling
water
take
the
juice
of
one and
a
half
lemons,
the
rind of
half
a
lemon,
three
gills
of
rum,
and
sugar
to
taste.
Put
sugar,
juice
and
peel
in
a
bowl,
pour
over
it
enough
water
to
dissolve
the
sugar,
and
to
extract
the
aroma;
after
half
an
hour
remove
the
peel,
and
add
water
and
rum.
333.
Burning
|Junct).
A
bottle
of
claret,
one
and
a
half bottles of
Rhine
wine,
one
pound
of
sugar,
and
a
little
over
one
pint
of
rum
are
heated
nearly
to
the
boiling-point;
take
it
from
the
fire
before
it
boils;
light
with
burning
paper,
and
when
the
flame
goes
out
add
some
hot
water
or
tea,
if
you
desire.
334.
(fnglial)
Btmub
|3uncl).
Rub
the
rind of
three
lemons
lightly
on
one
pound
of
sugar,
put
the
sugar
in
an
earthen
pot,
and
pour
over
it
one
quart
of
rum
and
one
quart
of
claret;
stir
all
well
over
a
fire,
until
it
be-
gins
to
boil
and
the
sugar
is
dissolved;
add one
quart
of
boiling
water,
and
the
juice of
three
lemons.
This
punch
may
be
taken
warm
or
cold.