1896 Fancy Drinks and Popular Beverages by the Only William

107

PUNCHES.

331. C!tnglislJ ]!hnno!) 1Pnnd).

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, lig ht it, and let it burn for five minutes before filling the punch ir1t0 glasses.

332. ]Bristol l}lmtd).

To each quart oi boiling water take the juice of one and a half lemons, the rind of half a lemon , three g ills 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, a nd add water and rum.

333. ]Burning 1)lund).

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 ; t ake 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.

334. Qfoglisl) ]lhtrnc'b' l}lundJ.

Rub the rind of three lemons lightly o n one pound of sugar, put the sugar in an earthen pot, a nd pour over it one quart of rum and o ne 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 t aken warm or <;;o~q.