302 COOKERY FOR SPORTSMEN. 



Porto Rico Punch. 

 Black tea and Porto Rico rum, mixed half and 

 half, and sufficient sugar, lemon-peel, and ice. 



JSToNDEscEiPT Punch. 

 One bottle of claret, three-fourths of a tumbler of 

 brandy, a claret glass of Jamaica rum, one bottle of 

 champagne, ice and sugar. 



Arrack Punch. 

 Eight tumblers of Jamaica rum, one and a half of 

 arrack, and one of lemon juice, which together with 

 the rind of three lemons, is to be allowed to stand 

 for ten minutes, when sugar is to be added, and 

 water to twice the amount of the liquor. 



Champagne Punch. 

 One bottle of brandy, one of Jamaica rum, and 

 one of arrack; three and a half pounds of sugar, but 

 no water, four lemons and twelve oranges cut in 

 slices, a large lump of ice. Add champagne to suit 

 the taste immediately before drinking. 



Regal Punch. 



Peel twenty-four lemons; steep the rinds for 

 twelve hours in two quarts of Jamaica rum. Squeeze 

 the lemons on three and a half pounds of loaf sugar ; 

 add two quarts, of dark brandy and six quarts of 

 water. Mix all together ; add two quarts of boiled 

 milk, stir until the mixture curdles, strain it through 

 a jelly-bag until clear ; bottle and cork. 



This I have not tried, but give it on good authority. 



