APPENDIX. 515 
to twice the quantity of liquor. Before adding the sugar and 
water, let the mixture stand some ten minutes or so. 
CLARET 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. 
AGRAZ. 
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. 
REGAL 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 
