BRANDY PUNCH.
Take three dozen lemons, chip off the yellow rinds, taking care that none of the white underlying pith is taken, as that would make the punch bitter, whereas the yellow portion of the rinds is that in which the flavor resides and in which the cells are placed containing the essential oil. Put this yellow rind into a punch bowl, add to it two pounds of lump sugar; stir the sugar and peel together with a wooden spoon or spatula for nearly half an hour, thereby extracting a greater quantity of the essential oil. Now add boiling water, and stir until the sugar is completely dissolved. Squeeze and strain the juice from the lemons and add it to the mixture; stir together and taste it; add more acid or more sugar, as required, and take care not to render it too watery. "Rich of the fruit and plenty of sweetness," is the maxim. Now measure the sherbet, and to every three quarts add a pint of cognac brandy and a pint of old Jamaica rum, the spirit being well stirred as poured in. This punch may be bottled and kept in a cool cellar; it will be found to improve with age.