33 / 256
DUKE
OF
NORFOLK
PUNCH.
33
This
is
a
composition
worthy
of
a
king,
and
the
mate-
rials
are
admirably
blended
;
the
inebriating
efiects
of
the
spirits
being
deadened
by
the
tea,
whilst
the
jelly
softens
the
niixtui-e,
and
desti'oys
the
acrimony
of
the
acid
and
sugar.
Tiie
whites
of
a
couple
of
eggs
well
beat
up
to
a
froth,
may
be
substituted
for
the
jelly
where
that
is
not
at
hand.
If
the
punch
is
too
strong,
add
more
green
tea
to
taste.
59.
Century Club
Punch.
Two
parts
old
St.
Cruz
rum
;
one
part
old
Jamaica
rum,
five
parts
water;
lemons
and
sugar
ad
lib.
This
is
a
nice
punch.
60.
Duke
of
Norfolk
Punch.
In
twenty
quarts
of
French brandy
put
the
peels
of
thir-
ty
lemons
and
thirty
oranges,
pared
so
thin
that
not
the
least
of
the
white
is
left.
Infuse
twelve
hours.
Have
ready
thirty
quarts
of
cold
water
that
has
boiled
;
put
to
it
fifteen
pounds
of
double-refined
sugar
;
and
when
well
mixed,
pour
it
upon
the
brandy
and
peels,
adding
the
juice
of
the
oranges
and
of
twenty-four
lemons
;
mix
well,
then
strain
through
a
very
fine
hair-sieve,
into
a
very
clean
barrel
that
has
held
spirits,
and
put
in
two
quarts
of
new
milk.
Stir,
and
then
bung
it
close
;
let
it
stand
six
weeks
in
a
warm
cellar
;
bottle
the
liquor
for
use,
observing
great
care
that
the
bottles
are
perfectly
clean
and
dry,
and
the
corks
of
the
best
quality,
and
well
put
in.
This
liquor
will
keep
many
years,
and
improve
by
age.
(Another
way.)
Pare
six
lemons
and
three
oranges
very
thin,
squeeze
the
juice
into
a
large
teapot,
put
to
it
two
quarts
of
W"an