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Fundi,
brandy,
1
gill
of
rum,
gill
of
lemon-juice,
gill
of
Curagoa,
quart
of
green
tea,
bottle
of
seltzer
water
;
sugar
to
taste
;
ice
to
the
utmost.
Guy’s
Punch
.
—
Rub
the
outside
of
3
citrons
and
3
lemons with
a
lump
of
sugar
till
all
the
essential
oil
is
absorbed
;
in
a
stewpan
put
G
cloves,
1
stick
of
vanilla,
2
sticks
of
cinnamon
(well
bruised
together)
;
add
lib.
of
sugar
and
1}
pint
of
hot
water
;
simmer
for
six
hours
;
strain
with
pressure
;
add
the
clear
juice
of
IS
lemons,
and
complete
the
sherbet
with
a
strong
infusion
of
green
tea
;
add
the
oleo-saccliarum,
and
equal
proportions
of
pale
brandy
and
pine
apple-rum,
according
to
strength
desired.
Ponche
ci
la
Parisienne
.
—
Boil
in
1-
pint
of
water
lib.
of
sugar
;
when
it
comes
to
the
thread,
add
the
oleo-saccharum
of
1
lemon
and
juice
of
2,
11-
pint
of
brandy,
and
j
pint
of
rum
;
let
this
heat,
but
not
boil
;
pour
it
into
a
hot
bowl
;
set
fire
to
it
;
stir
it
well,
and
pour
into
glasses
while
blazing.
Henry
Knight’s
Punch
.
—
Quart
of
tea,
pint
mock
arrack
(Yauxhall
nectar),
gill
of
brandy,
juice
of
2 lemons,
thin
peel
of
one,
gill
of
Scotch
whisky,
and
tablespoonful
of
apple
or
quince
jelly
;
mix,
and
drink
hot.
OrbelVs
Punch
.
—
Drop
1
drop
each
of
essence
of
cinnamon,
pimento,
cloves,
ginger,
neroli,
and
nut-