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38
NECTAR
PUNCH.
72.
Apple
Punch.
Lay
iu
a
china
bowl
slices
of
apples
and
lemons
alter-
nately,
each
layer
being
thickly
strewed
with
powdered
sugar.
Pour
over
the
fruit,
when
the
bowl
is
half
filled,
a
bottle
of
claret
;
cover,
and
let
it
stand
six
hours.
Then
pour
it
through
a
muslin
bag,
and
send
it
up
immediately.
73.
Ale Punch.
A
quart
of
mild
ale,
a glass
of
white
wine,
one
of
brandy,
one
of
capillaire,
the
juice
of
a
lemon,
a
roll
of
the
peel
pared
thin,
nutmeg
grated
on
the
top,
and
a
bit
of
toasted
bread.
74.
Cider
Punch.
On
the
thin
rind
of
half a
lemon
pour
half
a
pint
of
sherry;
add
a
quarter
of
a
pound
of
sugar,
the
juice
of
a
lemon,
a
little
grated
nutmeg,
and
a
bottle
of
cider
;
mix
it
well,
and,
if
possible,
place
it
in
ice.
Add,
before
sent
in,
a
glass
of
brandy,
and
a
few
pieces
of
cucumber
rind.
75.
Nectar
Punch.
Infuse
the
peel
of
fifteen
lemons
in
a
pint
and
a
half
of
rum
for
forty-eight
hours,
add
two
quarts
©f
cold
water
with
three
pints
of
rum,
exclusive
of
the
pint
and
a
half
also
the
juice
of
the
lemons,
with
two
quarts of
boiling-hot
milk,
and
one
grated
nutmeg
;
pour
the
milk
on
the
above,
and
let
it
stand
twenty-four
hours,
covered
close
;
add
two
pounds
and
a
half
of
loaf-sugar
;
then
strain
it
through
a
flannel
bag
till
quite
fine,
and
bottle
it
for
use.
It
is
fit
to
use
as
sorn
a?
bottled.