225 / 308
PUNCHES.
225
380.
Cemon
Refine
and
clear
one
pound
of
lump-sugar
in
one
pint
of
water,
and
boil
it
with
the
rind
of
a
thinly
peeled
lemon
and
the
juice
of
three
lemons
to
the
consistency
of
syrup;
let
it
get
cool;
add
three
bottles
of
Rhine
wine, three
gills
of
arrack,
one
pint
of
light
tea;
strain
through
flannel;
heat
it
without
boiling,
and
serve.
381.
ftnotljer.
Rub
the
rind
of
two
lemons
on
half
a
pound
of
sugar,
add
a
decoction
of
one
and
a
half
quarts
of
water
and
half
an
ounce
of
fine
tea;
squeeze
the
juice
of
four
lemons;
strain;
add one
pint
of
old
Jamaica
rum;
heat
it
once
more,
and
serve.
382.
fHalimjemo
|Juncl).
Clear
and
refine
one
pound
of
sugar
in
one
quart
of
water;
boil
one
pound
of
barberries
ripe
and
well-cleaned
after
you
have
mashed
them
with
a
wooden
spoon,
in
the
refined
sugar
syrup;
add
a
bottle of
claret,
press
all
through
a
sieve;
add
a
bot-
tle
of
Santa
Cruz
rum,
and
some
raspberry
syrup,
and
you
may
serve
the
punch
hot
or
cold.
383.
lilcmtjattan
$uncl).
(HOT
OR
COLD.)
Take
a
large
enameled
pot,
the
juice
of
six
lemons,
the
juice
of
two
oranges,
a
pound
of sugar,
two
quarts
of
cold
water,
two
quarts
of
claret,
two
or
three
sticks
of
cinnamon,
two
dozen
cloves, half
a
pint
of
Jamaica
rum
or
brandy;
place
this
over
a
slow
fire
until
boiling;
strain
carefully
before
serving.
You
may
serve
it
hot;
if
not,
you
may
bottle
it,
and
it
will
keep
for
several
days.
15