each 3⁄4 to 1 pint (or rum alone, 11⁄2 to 2 pints). More hot water and sugar may be added if the punch is desired either weaker or sweeter.
2. (Cold punch.) From arrack, port wine, and water, of each 1 pint; juice of 4 lemons; white sugar, 1 lb.
3. (Gin punch.) From the yellow peel of 1⁄2 a lemon; juice of 1 lemon; strongest gin, 3⁄4 pint; water, 13⁄4 pint; sherry, 1 glassful.
4. (Iced punch.) From champagne or Rhenish wine, 1 quart; arrack, 1 pint; juice of 6 lemons; yellow peel of 3 lemons; white sugar, 1 lb.; soda water, 1 or 2 bottles; to be iced as cream.
5. (Milk punch; Verder.) Steep the yellow rinds of 18 lemons and 6 oranges, for 2 days, in rum or brandy, 2 quarts; then add 3 quarts more of either spirit; hot water, 3 quarts; lemon juice, 1 quart; loaf sugar, 4 lbs.; 2 nutmegs, grated; and boiling milk, 2 quarts; mix well, and in 2 hours strain the liquor through a jelly-bag.
6. (Norfolk punch.) Take of French brandy, 20 quarts; yellow peels of 18 oranges and 30 lemons; infuse for 12 hours; add, of cold water, 30 quarts; lump sugar, 20 lbs.; and the juice of the oranges and lemons; mix well, strain through a hair sieve, add of new milk 2 quarts, and in 6 weeks bottle in. Keeps well.
7. (Orange punch.) As No. 1, using oranges, and adding some orange wine, if at hand. A little curacoa, noyau, or mareschino improves it.
8. (Raspberry punch.) As the last, but using raspberry juice, or raspberry vinegar, for the oranges or lemons.
9. (Regent’s punch.) From strong hot green tea, lemon juice, and capillaire, of each 11⁄2 pint; rum, brandy, arrack, and curacoa, of each 1 pint; champagne, 1 bottle; mix and slice a pineapple into it.
10. (Tea punch.) From strong hot tea, 1 quart; arrack, 1⁄2 bottle; white sugar, 6 oz.; juice of 8 lemons; and the yellow rinds of 4 lemons; mixed together.