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Fundi.
200
predominates.
For
making
punch
—
iu
fact,
in
every-
thing
in
which
lemons
are
used
—
the
peel
should
be
cut
very
thin,
by
reason
that
the
flavour
and
scent,
which
constitute
its
most
valuable
properties,
reside
in
minute
cells,
close
to
the
surface
of
the
fruit,
so,
by
slicing
it
very
thin,
the
whole
of
the
minute
receptacles
are
cut
through,
and
double
the
quantity
of
the
oil
is
obtained
;
or
the
outer
rind
may
be
rubbed
with
a
lump
of
sugar,
which,
as
it
breaks
the
delicate
vessels,
absorbs
the
ambrosial
essence.
To
make
the
sugared
essence
(or
oleo-saccharum),
either
pursue
the
above
method,
and
as
the
sugar
is
im-
pregnated
with
the
essence,
scrape
it
off
with
a
knife
from
the
lump,
or
peel
some
lemons
very
thin,
and
pound
the
peel
into
a
stiff
dry
paste
in
a
marble
mortar,
with
sufficient
sugar,
and
pre-
serve
it
for
use,
closely
pressed
in
a
tightly
covered
jar.
Orange
and
lemon
juice
are
best
strained
clear
from
pip
or
pulp
;
it
can
be
brought
quite
clear
by
filtering
it
through
washed
sand.
To
preserve
the
juice
for
a
time,
a
little
spirit
must
be
added.
To
economize
juice,
diluted
citric
acid
is
generally
used.
I
A
decoction
of
tea,
especially
a
mixture
of
green
'
and
Pekoe,
is
preferred
to
water
for
the
liquor
of
I
punch.
P