PUNCH. 455 



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 finish- 

 ing 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 pro- 

 fessing to give the focus for good punch, it becomes a 

 necessary caution against error, to except that which is 

 composed with all the dainties of an alderman ; who, 

 by the way, is welcome to my share of them ; as well 

 as to that of the gout after them. Here we have 

 spoken of hot punch. Now for cold; w r hich, being 

 merely intended as a cool beverage, requires to be much 

 weaker. 



For this, I cannot do better than copy a receipt that 

 was given me, some years ago, when quartered at 

 Glasgow, where cold punch was universally drank ; and 

 where its excellence was only to be equalled by the 

 hospitality of the inhabitants. It is 



" A wine glass nearly full of best refined lump sugar pounded. 

 Twelve ditto of cold spring water. 

 A lime, and half a lemon Qor, if no lime, a whole lemon, which 



might yield about half a wine glass full of juice]. 

 Two wine glasses brimful] of old Jamaica rum. 

 Let the sugar be well melted, and the lemons thoroughly amal- 

 gamated with it, and the water, before you add the spirit." 



