1896 Fancy Drinks and Poplular Beverages by the only William (paper cover)

II8

PUNCHES.

38.0. 1Lemon l)lundJ.

Refine and clear one pound of lump-sugar in one pint of water, and boil it with the rind of a thinly peeled lemon and the juice of three lemons to the consistency of syrup; let it get cool; add three bottles of Rhine wine, three gills of arrack, one pint of light tea; strain through flannel; heat it without boiling, and serve.

381. '.2lnoilJer.

Rub the rind of two lemons on half a pound of sugar, add a decoction of one and a half quarts of water and half an ounce of fine tea; squeeze the juice of four lemons; strain; add one pint of old Jamaica rum; heat it once more, and serve.

382. .ftlalinuerno ~luncq.

Clear and refine one pound of sugar in one quart of water; boil one pound of barberries-ripe and well-cleaned-after you have mashed them with a wooden spoon, in the refined sugar syrup; add a bottle of claret, press all through a sieve; add a bot– tle of Santa Cruz rum, and some raspberry syrup, and you may serve the punch hot or cold.

383. .filanqnttan l?undJ.

(HOT OR COLD.)

Take a large enameled pot, the juice of six lemons, the juice of two oranges, a pound of sugar, two quarts of cold water, two quarts of claret, two or three sticks of cinnamon, two dozen cloves, half a pint of Jamaica rum or brandy; place this over a slow fire until boiling; strain carefully before serving. You may serve it hot; if not, you may bottle it, and it will keep for several days. 15