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regent's
rUNCH.
23
28.
Gin
Punch.
(For
bottling
)
Following
General
Ford's
plan,
as
already
described,
for
making
sherbet,
add
good
gin,
in
the
proper
propor-
tion
before
prescribed
;
this,
bottled
and
kept
in
a
cool
cellar
or
cistern,
will
be
found
an
economical
and
excellent
summer
drink.
29,
Glasgow
Punch.
(From
a
recipe
in
the
possession
of
Dr.
Shelton
Mackenzie.)
Melt
lump-sugar
in
cold
water,
with
the
juice
of
a
couple
of
lemons,
passed
through
a
fine
hair-strainer.
This
is
sherbet,
and
must
be
well
mingled.
Then
add
old
Ja-
maica
rum
—
one
part
of
rum
to
five
of
sherbet.
Cut
a
couple
of
limes
in
two,
and
run
each
section
rapidly
around
the
edge
of
the
jug
or
bowl,
gently
squeezing
in
some
of
the
delicate acid
This
done,
the
punch
is
made.
Imbibe.
30.
Regent's
Punch.
(For
a
party
of
twenty.)
The
ingr^'^^i'Hnts
for
this
renowned
punch
are
:
3
bottles
champagne.
1
do.
Hockheimer.
1
do.
Oura9oa.
1
do.
Cognac.
^
do.
Jamaica
rum,
2
do.
Madeira.
2
do.
Seltzer,
or
plain
soda-water.
4
lbs.
bloom
raisins.
To
which
add
oranges,
lemons,
rock
candy,
and
instead
f>f
water,
green
tea
to
taste.
Refrigerate
with
all
tho
icy
power
of
the
Arctic.