436 WHAT TO CHOOSE, &C. 



palatable that, which, before, was scarcely good enough to quench 

 the thirst. 



He will know better than to call for brandy or gin, 

 but will order rum, knowing that that is a spirit * 

 which would soon be spoiled by any tricks or adulte- 

 ration. He will have in his basket some lemons, or 

 a bottle of lemon acid, and make a bowl of punch, 

 recollecting the proportions of 



One sour, 



Two sweet ; 

 Four strong, 



And eight weak. 



This is quite the focus for good punch, which any 

 shallow-headed boy may remember, by learning it as 

 a bad rhyme. 



It may be necessary to observe, that, by first pounding the 

 sugar fine, you can of course measure it to a nicety, by means of 

 a wine-glass, as well as the lemon juice, and the other liquids. 

 Also, that half the acid of Seville orange juice is better than all 

 of lemon juice ; and further, in making punch the spirit should 

 be used as the finishing ingredient ; though put in another jug ; 

 and the SHERBET POURED UPON IT. 



But as to the improvements of pink champain, hot 

 jellies, arrack, limes, &c., it would be out of place to 

 talk of such luxuries here, though of course, after 



* If a sportsman likes to take a flask of spirit, as a guard 

 against cold, a stomach-ache, &c., he will, I think, find nothing 

 equal to the real Highland Scotch, or Irish, whisky. Or, if he 

 cannot get this, a little extrait d' absinthe Suisse ; from Johnson's, 

 or Sargenson's, Colonnade, Pall-mall. 



