APPENDIX. 515 



to twice the quantity of liquor. Before adding the sugar and 

 water, let the mixture stand some ten minutes or so. 



CLAEET PUNCH. 



Take one bottle of claret or Burgundy, one bottle of plain 

 soda (some prefer two), one lemon, one glass of sherry, and 

 sugar to taste. Mix all well and ice it thoroughly, and at 

 the moment of serving add another bottle of soda. This 

 punch is excellent in hot weather. 



COMMON PUNCH. 



Mix well together one tumbler of crushed sugar, half a 

 tumbler of any liquor, six tumblers of water, the rind of two 

 lemons and the juice of one, or half a tumbler of lemon sirup, 

 and ice if to be had. 



AGBAZ. 



Pound some unripe white grapes, and add some white sug- 

 ar and water. Strain till it acquires a very pale amber or 

 straw color ; then, if possible, freeze it in ice, and use. This 

 is a Spanish receipt, and is considered by many of that na- 

 tion the most delicious and refeshing hot-weather drink ever 

 devised. 



EEGAL PUNCH. 



Peel twenty-four lemons ; steep the rinds for twelve hours 

 in two quarts of Jamaica rum ; squeeze the lemons on three 

 pounds and a half 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 



FLIP. 



Put the quantity of ale, porter, or beer you wish in a tin 

 cup, and add sugar to taste ; heat the end of a thick piece of 

 iron red hot, plunge it in the liquor, and stir round till the 



