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131
NATIONAL
(iUAKD
SEVENTil
REGIMENT
PUNCil.
31.
Regent's
Punch.
(Another
recipe.)
(From
the
Boi
deaux
Wine
and
Liquor
Guide.)
pint,
each,
strong
hot
green
tea,
lemon
juice,
and
ciipilluire.*
1
phit,
each,
rum,
brandy,
arrack,
and
Cura9oa.
1
bottle
of
champagne
;
mix,
and
slice
a
pine-apple
into
it,
For
still
another
method
of
compounding
this
celebrated
punch,
see
recipe
No.
295,
in
"TAe
Manual
for
the
Manu
facture
of
Cordials^
etc.^'^
in
the
latter
part
of
this
work,
32.
Raspberry
Punch.
(From
a
recipe
in
the
Bordeaiux
Wine
and
Liquor
Gvdde.)
]|
gill
of
raspberry
juice,
or
vinegar.
I
lb.
lump
-sugar.
3^
pints
of
boiling
water.
Infuse
half
au
hour,
strain,
add
\
pint
of
porter,
f
to
1
pint,
each,
of
rum
and
brandy
(or
either
li
to
2
pints),
amd
add
more
warm
water
and
sugar,
if
desired
weaker
oi
sweeter.
A
liqueur
of
glass
of
Curayoa,
noyau,
or
maras-
chino,
improves
it.
33.
National
G-uard
7th
Regiment
Punch.
(Use
large
bar
glass.)
1
table-jpoonful
of
sugar.
The
juice
of
a
|
of
a
lemon.
1
wine-glass
of
brandy.
1
do.
do.
Catawba
wine.
Flavor
with
raspberry
syrup.
Fill
the
glass
with
shaved
ice.
Shake
and
mix
thorouc»h.
*
See
recipes
Xos.
6
5
and
6G.