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Gin
Fundi.
219
meg
on
a
piece
of
sugar
;
digest
this
in
a
gill
of
rum
;
add
pint
of
sherry,
pint of
port,
and
juice
of 2
lemons
;
sugar
to
taste
;
water
as
may
be
desired.
Imperial
Punch.
—
Cream
of
tartar
2
oz.,
juice
and
peel
of
2
lemons,
6
quarts
of
water,
pint
pine-apple
rum.
Orange
Punch.
—
Strain
the
juice
of
6
(St.
Michael)
oranges
;
rub
sufficiently
off
the
rind
of
a
Seville
(or
Mandarin)
orange
to
impart
a
pleasing
flavour;
add
1
drop
of
essence
of
neroli,
pint
of
brandy,
pint
of
orange-shrub
;
sweeten
to
taste,
and
add
as
much
liquor
as
desired.
Apple
Punch.
—
Into
a
jug
lay
slices
of
apples
and
lemons
alternately
;
strew
between
each
layer
some
powdered
sugar-candy
;
pour
over
them
a
bottle
of
either
Claret,
Chablis,
or
Roussillon,
and
gill
of
brandy;
in
four
hours
strain,
with
pressure.
Essence
of
Punch.
—
The
oleo-saccharum
of
2
Seville
oranges
and
1
lemon
;
mix
with
the
strained
juice
of
2
lemons
and
2
Seville
oranges
;
add
5
oz.
loaf
or
barley
sugar.
Into
a
jar
put
1 bottle
of
brandy,
£
bottle
of
rum,
^
ditto
of
shrub,
and
1
pinch
of
flowers
of
benzoin
when
well
amalgamated
;
mix
together
when
required
for
use
;
add
liquor
as
desired.
Gin
Punch
a
la
Garrick.
—
Rub
the
ambrosial