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228
PUNCHES.
393.
JCectar
Jhtncl)
a
l'2lmmqttt.
(FOR
BOTTLING.)
Infuse
the
rind
of
fifteen
thinly
peeled
lemons
forty-eight
hours
in
one
and
a
half
pints
of
rum;
filter;
add
two
quarts
of
cold
water
and
three
pints
of
rum,
the
juice of
the
lemons,
a
grated
nutmeg,
and
two and
a
half
quarts
of
boiling
milk;
cover
well,
let
stand
for
twenty-four
hours,
and
sweeten
with
three
pounds
of
sugar;
strain
through
a
flannel
bag,
until
the
punch
is
perfectly
clear,
and
bottle.
394.
This
beverage
is
of
English
origin,
and
there
very
highly
esti-
mated;
it
derives
its
name
from
its
inventor,
the
English Colonel
Negus.
Put
the
rind
of
half
a
lemon
or
orange
in
a
tureen,
add
eight
ounces
of
sugar,
one
pint
of
port
wine,
the
fourth
part
of
a
small
nutmeg
grated;
infuse
this
for
an
hour;
strain;
add
one
quart
of
boiling
water,
and
the
drink
is
ready
for
use.
395.
In
other
countries
they
are
used
to
take
lighter
wines.
The
recipe
follows:
Put
two
bottles
of
claret,
two
sticks
of
cinnamon,
six
cloves,
a
little
pulverized
cardamom,
a
little
grated
nutmeg,
and
half
a
pound
of
sugar,
on
which
you
have
previously
rubbed
the
rind of
a
lemon,
on
a
slow
fire;
cover
well,
and
heat
to
the
boiling-point;
strain
through
a
hair-sieve;
add
one
pint
of
boil-
ing
water,
and
the
juice
of
one
and
a
half
lemons,
and
serve
in
strong
glasses,
that
are
first
warmed.
396.
Norfolk
flntul).
Infuse
the
rind
of
fifteen
lemons
and
of
as
many
oranges,
thinly
peeled,
in
two
quarts
of
brandy
or
rum
for
forty-eight
hours;
filter
the
infusion,
and
add
it
to
the
cold
syrup
of
two
pounds
of
sugar
and
two
and
a
half
quarts
of
water;
squeeze
the
juice
of
the
lemons
and
oranges;
pour
all
into
a
great
stone
jug,
tie
with
a
bladder,
and
let
it
stand
for
from
six
to
eight
weeks
be-
fore
using.