22 / 92
brandy, one of white wine, and one of milk, and one
pound and a quarte r of sugar. Let it be mixed, and then
covered fo r twenty-four hours, strain through a jelly-bag
till clear, then bottle it.
61.
Queen Punch
Put two ounces of cream of tartar, and 'the juice and
parings
0£
two lemons, into a stone jar; pour on them
seven quarts of boiling water, stir and cover close. When
cold, sweeten with laaf-sugar, and straining it, bottle and
cork it tight. This is a very pleasant liquor, and ve11y
wholesome ; but from the latter consideration was at one
time drank in such quantities as to become injurious. Add,
in bottling, halif a pint
o~
rum to the whole quantity.
62. Gothic PunchCJJ
()
(For a part.y
0£
ten )
l
Four bottles of Pop-Pi-Ya wine, one bottle claret, three
oranges, or one pineapple, ten t ablespoonfuls of sugar.
Let this mixture stand in a very cold place, or in ice, fo r
one hour or more, then add one bottle of champagne.
63 . Oxford Punch
W e have been favo red by an English gentleman with
the following recipe for the concoction of punch as drunk
by the students of the U niversity of O xford.
Rub the rinds of th ree fresh lemons w ith loaf-sugar
till you have extracted a portion of the juice; cut the peel
finely off two lemons more, and two sweet oranges. Use
the juice of six lemons, and four sweet oranges. Add six
glasses of calf's-foot jelly ; let all be put into a large jug,
and stir well together. Pour in two quarts of water boil-
22