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Punches
shaved
ice,
shake
well,
and
dress
the
top
with
berries
in
season;
sip
through
a
straw.
3.
—
Take
3
doz.
lemons,
chip
off
the
yellow
rinds,
tak-
ing
care
that
none
of
the
white
underlying
pith
is
taken,
as
that
would
make
the
punch
bitter,
whereas
the yellow
portion
of
the
rinds
is
that
in
which
the
flavor
resides,
and
in
which
the
cells
are
placed
containing
the
essential
oil.
Put
this
yellow
rind
into
a
punch
bowl,
add
to
it
2
lb.
of
lump
sugar,
stir
the
sugar
and
peel
together
with
a
wooden
spoon
or
spatula
for
nearly
half
an
hour,
thereby
extracting
a
greater
quantity
of
the
essential
oil.
Now
add
boiling
water,
and
stir
until
the
sugar
is
completely
dissolved.
Squeeze
and
strain
the
juice
from,
the
lemons
and
add
it
to
the
mixture;
stir
together
and
taste
it;
add
more
acid or
more
sugar,
as
required,
and
take
care
not
to
render
it
too
watery.
"Rich
of
the
fruit
and
plenty
of
sweetness,"
is
the
maxim.
Now
measure
the
sherbet,
and
to
every
3
qt.
add
1
pt.
of
cognac
brandy
and
1
pt.
of
old
Jamaica
rum,
the
spirit
being
well
stirred
as
poured
in.
This
punch
may
be
bottled,
and
kept
in
a
cold
cellar;
it
will
be
found
to
improve
with
age.
Burgundy
Burgundy
wine,
2
oz.
;
orange
syrup,
1 oz.
Fill
a
12-oz.
glass
with
crushed
ice,
draw
coarse
stream
to
fill
glass.
Decorate
with
slice
each
of
pineapple
and
orange.
Serve
with
straws.
Catawba
Lemon
syrup,
1
oz.;
juice
of half
a
lemon;
Catawba
wine,
2
oz.;
shaved
ice,
ji
glassful.
Mix
in
14-oz.
straight
lemonade
glass.
Decorate
with
pineapple
and
cherries.
Chatham
Artillery
Punch
Catawba
wine,
1 gal.;
New
England
rum,
1
qt.;
whiskey,
1 qt.
Cut
up
and
add
6
pineapples,
12
oranges,
and
straw-
berries
q.
s.,
and
allow
to
stand
or
draw
one
night.
When
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