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'Ii'his is a composition worthy of a king, and the mate–
rials are admirably blended; the inebriating effects of the
spirits being deadened by the tea, whilst the jelly softens
the mixture, and destroys the acrimony of the acid and
sugar. The whites of a couple of eggs well beat up to a
froth, may be substituted for the jelly where that is not
at hand.
If
the punch is too strong, add more green tea
to taste.
59. Century Club Punch
Two parts of old Santa Cruz rum; one part of old
]
amaica rum; five parts water; lemon and sugar. This is
a nice punch.
60. Duke of Norfolk Punch
In twenty quarts
0£
French brandy put the peels of
thirty lemons and thirty oranges, pared so thin that not
the least of the white is left. Infuse twelve hours. Have
ready thirty quarts of cold water that has boiled; put to
it fifteen pounds of sugar; and when well mixed, pour it
upon the brandy and peels, adding the juice of the oranges
and
0£
twenty-four lemons; mix well, then strain through
a very fine hair-sieve, into a very clean banrel that has held
spirits, and put in two quarts of new milk. Stir, and then
bung it Close; let it stand six weeks in a warm cellar;
bottle the liquor for use, observing great care that the
bottles are perfectly clean and dry, and the corks of the
best quality, and well put in. This liquor will keep many
years, and improve by age.
(Another way)
Pare six lemons and three oranges very thin, squeeze
the juice into a large teapot, put, to it two quarts of
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