it cool, add the juice of 6 lemons, and ½ pint of brandy; sweeten to taste, and put it in the cool, for four hours. Add a little fine old rum.
Norfolk Punch.
Steep the pulp of 12 lemons and 12 oranges, in 4 gallons of rum or brandy, twenty-four hours. Boil 12 lbs. of double refined sugar in 6 gallons of water, with the whites of 6 eggs, beaten to a froth; scum well; when cold, put it into the vessel with the rum, 6 quarts of orange juice, the juice of 12 lemons, also 2 quarts of new milk. Shake the vessel, to mix it; stop close, and let it stand in the cask two months, before you bottle it.
Roman Punch.
To the juice of 12 lemons and 2 oranges, add the peel of 1 orange cut thin, and 2 lbs. pounded loaf sugar, mix well, pass through a sieve, and mix it, gradually, with the whites of 10 eggs, beaten to a froth. Ice it a little, then add champagne or rum to your taste.
Regent's Punch.
A bottle of champagne, a ¼ pint of brandy, a wine glass of good old rum, and a pint of very strong green tea, with capillaire or any other syrup, to sweeten.
A cool Tankard.
Mix 2 wine-glassfuls of sherry, and 1 of brandy, in a tankard, with a hot toast, and sugar to taste; pour in a bottle of clear nice tasted ale, and stir it with a sprig of balm: then let it settle and serve it.
Porter Cup.
Put a bottle of porter, the same of table ale, a wine-glass of brandy, a dessert-spoonful of syrup of ginger, 3 lumps of sugar, and half a nutmeg grated into a covered jug, and set it in a cold place half an hour; just before you serve it stir in a table-spoonful of carbonate of soda.
