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32. Raspberry Punch
.0
gill of raspberry juice, or vinegar.
~
lb. lump-sugar.
3,0 pints of
boilin~
water.
Infuse ha!£ an hour, strain, add ,0 pint of porter,
~
to
1 pint, each, of rum and brandy (or either 1,0 to 2 pints),
and add more warm water and sugar, if desired weaker
or sweeter. A liqueui; glass of Curacoa, noyau, or maras–
chino, improves it.
33.
National Guard 7th Regiment Punch
(Use la rge bar glass)
tablespoonful of sugar.
The juice of a
34
of a lemon.
1 wine-glass of brandy.
1
do. do. Pop-Pi-Ya wine.
Flavor with raspberry syrup.
Fill the glass with shaved ice. Shake and mix thor–
oughly, theh ornament with slices of orange,
pineappl~,
and berries in season, and dash with Jamaica rum. This
delicious beverage should be imbibed through a straw.
34. St. Charles' Punch
(Use large beer glass)
1 tablespoonful of sugar.
1 wine-glass of port wine.
1 pony-glass of brandy.
The juice of a
34
of a lemon.
Fill the tumbler with shaved ice shake well, and orna–
ment with fruits in season, and se:.Ve with a straw.
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