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21G
Punch.
pitcher
;
let
it
steep
undisturbed
for
two
days
;
boil
2
quarts
pure
milk
;
add
this
to
the
other
ingre-
dients
;
mix
thoroughly
;
in
an
hour
afterwards
filter
the
punch
through
a
clean
tammy
bag
;
when
filtered,
bottle
off
the
punch,
and
cork
down
tight
keep
the
bottles
in
a
good
cellar.
This
is
a
truly
excellent
punch,
but
it
should
be
iced
for
use.
Billy
Dawson’s
Punch.
—
Steep
the
thin
paring
of
1
lemon
in
]
gill
of
rum,
1
gill
of
brandy,
^
gill
of
arrack,
^
gill
of
brown
stout
;
strain,
and
sweeten
to
taste
;
add
1
pint
boiling
water,
with
a
little
lemon-juice.
Trinidad
Punch.
—
In
1
pint
of
rum
digest
1
oz.
chocolate,
I
stick
vanilla;
when
well
incor-
porated,
strain
;
add
2
pints
cocoa-nut
milk.
This
punch
can
be
used
either
as
a
cool
cup,
with
ice,
or
hot.
Mississippi
Punch.
—
Wine-glass
of
peach
brandy,
wine-glass
of
arrack,
peel
and
juice
of
1
lemon,
wine-glass
of
rum
;
sugar
to
taste
;
quart
of
shaven
ice.
Vciuxhall
Souvenir
Punch.
—
Pint
of
sherry,
h
pint of
mock
arrack,
a
little
essence
of
lemon,
rubbed
on
sugar
;
add
as
much
water,
or
weak
tea,
as
desired
;
sweeten
to
taste.
Roderick
Random,
or
Bumbo
Punch.
—
Grate
a