230 / 308
230
PUNCHES.
402.
JJund)
d
Rub
on
three
pounds
of
lump-sugar
the
rind
of
one
orange
and
one
lemon;
squeeze
the
juice
of
four
lemons
on
the
sugar;
boil
in
one
and
a
half
quarts
of
water,
until
it
becomes
clear;
add
half
a
bottle
of
arrack,
one
bottle
of
Rhine
wine,
and
one
bottle
of
Burgundy,
and
let
the
punch
simmer
for
a
while
with-
out
letting
it
boil;
then
serve.
403.
JluncI)
d
la
reme.
Dissolve
four
pounds
of
sugar
in
four
quarts
of
hot
water;
heat
this
with
four
quarts
of
arrack,
the
juice
of
eight
lemons,
and
a
small
piece
of
vanilla,
cut
in
pieces,
in
an
enameled
pot
to
the
boiling-point;
as
soon
as
this
is
reached
add
three
quarts
of
milk
or
cream,
while
constantly
stirring.
Take
the
vessel
from
the
fire,
tie
a
cloth
over
it,
let
it
stand
for
two
hours;
filter,
bottle,
and
keep
it
for
future
use,
as
it
may
be
preserved
for
a
very
long
time.
404.
|htncl)
d
la
Batwrmae.
Rub
the
rind
of
three
lemons
on
one
pound
of
lump-sugar;
squeeze
the
juice
of
the
fruit
on
it;
add
one
quart
of
water
and
two
bottles
of
Burgundy;
heat
slowly
to
the
boiling-point;
filter
through
canton
flannel,
and
serve
it
hot.
405.
|)ttncl)
d
la
JbrJr.
Three
dozen
lemons
are
very
thinly
peeled
;
the
rind
is
put
in
an
enameled
pot,
three
pounds
of
sugar
added,
and
all
is
stir-
red
for
about
half
an
hour;
add
five
quarts
of
boiling
water;
stir
until
the
sugar
is
dissolved;
add
to
each
three
quarts
one
pint
of
the
best
Jamaica
rum
and
one
pint
of
brandy;
bottle
the
punch,
keep
it
in
the
cellar,
and
use
it
after
the
expiration
of
some
weeks
the
later
the
better.