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Chapter
XXI.
PUNCHES
Punch
PUNCH
is
a
beverage
made
of
various
spirituous
liquors
or
wine,
hot
water,
the
acid
juice
of
fruits,
and
sugar. It
is
considered
to
be
very
intoxicating,
but
this
is
probably
because
the
spirit,
being
partly
sheathed
by
the
mucilagi-
nous
juice
and
the
sugar,
its
strength
does
not
appear
to
the
taste
so
great
as
it
really
is.
Punch,
which
was
almost
universally
drunk
among
the
middle
classes
about
50
or
60
years
ago,
has
almost
disappeared
from
our domestic
tables,
being
superseded
by
wine.
There
are
many
dif-
ferent
varieties
of
punch.
It
is
sometimes
kept
cold
in
bottles,
and
makes
a
most
agreeable
summer
drink.
1.
—
Lemons,
juice
of
3
or
4;
lemons,
yellow
peel of
1
or
2;
lump
sugar,
%
lb.;
boiling
water,
Z]/%
pt.;
infuse
J^
hour,
strain,
add
porter,
J£
pt.;
rum
and
brandy,
of
each,
%
to
1
pt.
(or
either,
alone,
lj^
to
2
pt.);
and add
more
Varm
water
and
sugar,
if
desired
weaker
or
sweeter.
2.
—
Water,
3
pt.;
sugar,
1J£
lb.;
raspberry
juice,
1
pt.;
lemons,
juice
of
2;
1
orange;
mace,
1
blade;
cinnamon,
1
small
stick;
cloves,
8;
claret,
1
pt.;
brandy,
1
pt.;
French
cherries,
3
oz.
Put
the
cherries
to
soak
in
a
little
of
the
brandy,
and
afterward
cut
them
in
quarters.
Crush
the
spices,
and add
them
and
the
grated
rind
of
1
lemon,
and
1
orange
to
the
sugar
and
water;
boil
up
once
and
set
aside
to
cool.
Strain
the
syrup
and add
the
lemon,
orange
and
raspberry
juices,
then
freeze.
When
partly frozen
add
the
claret
and
brandy;
freeze
a
few
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