185 / 256
PUNCH,
RDM.
185
294.
Punch,
d'Orsay.
24
lemons,
the
yellow
rinds
only.
-
24
oranges,
do. do.
do.
Cut;
macerate
for
24
hours
with
4
gahons
of
fourtli-
proof
brandy
(see
No.
5)
;
then
make
a
syrup
of
12
lbs.
of
sugar
boiled
(see
No.
7)
with
6
gallons
of
water
and
the
juice
of 24
oranges
and
12
lemons
;
skim
and
mix
all
together
and
filter.
(See
No.
3.)
295.
t*unch,
Regent.
14
lemons,
the
rinds
only.
14 oranges,
do.
do.
18|
drachms
of
ground
cinnamon.
1
do.
do.
cloves.
2
do.
do.
vanilla.
Cut
;
macerate
for
24
hours
with
2
gallons
of
pure
Cog
nac,
and
2
gallons
of
pure
Jamaica
rum
(see
No.
5).
Strain,
press,
and
add
12
lbs.
of
sugar,
boiled
with
G
gallons
of
water
;
skim,
and
add
to
the
syrup
2
ounces
of
green
tea
let
it
cool,
and add
the
juice
of
GO
lemons
and
14
oranges.
FUter.
(See
No.
3.)
296.
Punch,
Roman.
-
The
juice
of
84
lemons
must
be
beaten
to
a
froth
with
42
eggs
;
then
add
to
it
1^
gallon
of
boiling
syrup,
1^
gallon
of
Cognac,
1^
gallon
of
Jamaica
rum,
2
gallons
ot
sherbet,
mai-ascliino
(see
No.
329),
and
1
gallon
of
maras-
quino
di
Zara.
(See
No.
282.)
297.
Punch,
Rum.
(Essence
of.^
531^
lbs.
of
sugar.
3|
gallons
of
water.