229 / 308
PUNCHES.
229
397.
JTurembflrj
|lutul).
Rub
lightly
the
peel
of
an
orange
on
three-fourths
pound
of
sugar;
squeeze
the
juice
of
two
oranges
on
it;
pour
one
quart
of
boiling
water
over
it;
add
a
small
pint
of
good
old
arrack,
and
a
bottle
of
old
Bordeaux
hot,
but not
boiling;
mix
all
well,
and
serve.
398.
conge
Jhwd).
Rub
the
peel of
three
oranges
on
sugar;
place
the
sugar
in
a
pot;
add
the
juice
of
six
oranges
and two
lemons,
one
pound
of
lump-sugar,
one
bottle
of
white
wine,
one
quart
of
water;
let
all
boil;
pour
it
into
a bowl,
and
add two
bottles of
white
wine,
and
one
and
a
half
pints
of
arrack
or
rum.
399.
Jinnee
of
tUaUa
JJuncI).
(COLD.)
In
a
small
bowl
put
the
thinly
peeled
and
cut
rind
of
half
a
lemon,
and
two and
a
half
ounces
of
granulated
sugar;
add
one-
fourth
quart
of
boiling
water;
let
it
stand
for
a
quarter
of
an
hour;
add
a
bottle
of
champagne,
and
a
gill
of
the
best
arrack;
mix
the
fluids
well,
and
place
the
bowl
on
ice
one
or
two
hours.
400.
Ijport
tUine
JJuuel).
A
bottle
of
claret,
a
bottle
of
Rhine
wine,
and
a
bottle
of
port
wine
are
heated
with
two pounds
of
sugar,
until
the
sugar
is
dis-
solved;
do
not
let
it
boil;
meanwhile
squeeze
the
juice
of
four
lemons
into
a
tureen,
add
half
a
bottle
of
fine
arrack
and
the
sweet
mixture;
stir
well,
and
serve.
401.
|hmrl{
a
la
Stable.
Place
on
the
stove
a
large
enameled
pot,
in
which,
before,
water
had
been
boiling;
lay
on
it
two
flat
iron
bars,
and
place
on
these
two
pounds
of
lump-sugar;
pour
over
the
sugar
a
bottle
of
old
Jamaica
rum,
and
light
it
carefully
with
a
burning
paper, to
let
the
melting
sugar
flow
into
the
pot;
when
the
flame
goes
out
by
itself,
add
three
bottles
of
Rhine
wine,
and one
quart
of
black
tea,
the
juice
of
one
lemon
and
of
one
orange;
let
it
stand
cov-
ered
three
hours
in
a
warm,
but
not hot
oven.