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Frcincatclli
s
Punch.
215
Tea
Punch
.
—
Make
an
infusion
of
11
oz.
mixed
green
and
orange
Pekoe
tea,
with
a
quart
of
boiling
water
;
strain
clear
as
possible
;
place
a
bright
metal
bowl
before
the
fire,
so
that
it
will
become
quite
hot
well
mix
1
drachm
of
citric
acid,
1
drop
essence
of
neroli,
lib.
loaf-sugar,
1
pint
of
brandy,
1
pint
of
rum
;
thoroughly
mix
;
put
the
mixture
in
the
hot
bowl,
and
set
fire
to
it
;
while
burning,
gradually
pour
in
the
tea;
keep
stirring,
and
serve
while
blazing.
Yankee
Punch
.
—
Drop
on
each
of
2
lumps
of
sugar
1
drops
essence
of
vanilla,
2
drops
essence
of
ambergris,
which
put
iuto
a
bottle
containing
1
pint
of
brandy
;
when
well
digested,
add
to
it
1
pint
of
lemon-juice,
1
pint of
lemon
syrup,
h
bottle
of
port
wine,
1
bottle
Roussillon
or
Claret,
dessert-
spoonful
of
orange-flower
water
;
sweeten
according
to
taste,
and
add
as
much
water
as
required.
Francatelli’s
Rum
Punch
.
—
Into
a
vessel
hold-
ing
2
gallons
put
1
quart
of
brandy,
1
quart
of
rum,
1
pint
of
old
arrack,
h
pint
strong-made
green
tea,
juice
of
12
lemons,
thin
rind
of
4
lemons,
a
nutmeg
grated,
stick
of
cinnamon
(well
bruised),
12
cloves
(bruised),
30
coriander
seeds
(bruised),
21bs.
pine-apple
(sliced),
9
lbs.
lump-sugar,
2
quarts
boil-
ing
water
;
stir
together
;
tie
a
bladder
over
top
of