1892 The flowing bowl when and what to drink (1892, c1891)

PUNCHES.

214

331. Cfnglisl) 33rcmbg JJund).

Put the rind of two lemons in a pot with a stick of cinnamon, three-fourths of a pound of lump-sugar, some mace, and three cloves to one-half of a pint of water; let it boil slowly for ten minutes, strain it. add one bottle of brandy and the juice of the two lemons, pour into a tureen, light it, and let it burn for five minutes before filling the punch into glasses.

332. Bristol |)uncl).

To each quart of boiling water take the juice of one and a half lemons, the rind of half a lemon, three gills of rum, and sugar to taste. Put sugar, juice and peel in a bowl, pour over it enough water to dissolve the sugar, and to extract the aroma; after half an hour remove the peel, and add water and rum.

333. Burning |Junct).

A bottle of claret, one and a half bottles of Rhine wine, one pound of sugar, and a little over one pint of rum are heated nearly to the boiling-point; take it from the fire before it boils; light with burning paper, and when the flame goes out add some hot water or tea, if you desire.

Btmub |3uncl).

334. (fnglial)

on one pound of sugar,

Rub the rind of three lemons lightly

put the sugar in an earthen pot, one quart of rum and one quart of claret; stir all well over a fire, until it be- gins to boil and the sugar is dissolved; add one quart of boiling water, and the juice of three lemons. This punch may be taken warm or cold. and pour over it