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PUNCH
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stirring it each day. Strain and bottle, and let it
stand three months.
Then re-bottle, and let the
bottles lie on their sides in the cellar for two years,
to mature. The flavour will be much better than
if drunk after the first period of three months.
5. For a solitary drink.
Put ,into a small tumbler a teaspoonful of sugar,
half a wine-glassful of old brandy, half a wine-glass
ful of old rum, and fill up with boiling milk.
6. Put into a bottle of rum or brandy the thinly-
pared rinds of three Seville oranges, and three
lemons. Cork tightly for two days. Rub off on
two pounds loaf-sugar the rinds of six lemons, squeeze
the juice of the fruit over the two pounds sugar, add
one quart of boiling water, and one of boiling milk.
Mix well till the sugar is dissolved, and grate a little
nutmeg over the mixture. Pour in the rum or
brandy, stir, and strain till clear : bottle olF.
7. Cut off the thin yellow rind of four lemons
and one Seville orange, taking care not to include
even a fragment of the white rind, and place in a
basin.
Pour in a bottle of old rum, and let it stand,
covered over, for twelve hours. Then strain, and
mix with it one pint of lemon juice, and two pints of
cold water, in which one pound of sugar-candy has
been dissolved ; add the whites of two eggs, beaten
to a froth, three pints more of rum, one pint of
madeira, one pint of strong green tea, and a wine-
glassful of maraschino. Mix thoroughly, and pour
over all one pint of boiling milk. Let the punch
stand a little while, then strain through a jelly-bag,
and either use at once (as you will naturally feel
inclined) or bottle off for festivals.
It is assumed, by the compiler of this little
volume, that the best materials only will be used
by the concocters of these compound drinks.