381. Another

Rub the rind of two lemons on half a pound of sugar, add a decoction of one and a half quarts of water and half an ounce of fine tea; squeeze the juice of four lemons; strain; add one pint of old Jamaica rum; heat it once more, and serve.

382. Malinverno Punch

Clear and refine one pound of sugar in one quart of water; boil one pound of barberries - ripe and well-cleaned - after you have mashed them with a wooden spoon, in the refined sugar syrup; add a bottle of claret, press all through a sieve; add a bottle of Santa Cruz rum, and some raspberry syrup, and you may serve the punch hot or cold.

383. Manhattan Punch

(HOT OR COLD.)

Take a large enameled pot, the juice of six lemons, the juice of two oranges, a pound of sugar, two quarts of cold water, two quarts of claret, two or three sticks of cinnamon, two dozen cloves, half a pint of Jamaica rum or brandy; place this over a slow fire until boiling; strain carefully before serving. You may serve it hot; if not, you may bottle it, and it will keep for several days.

384. Maraschino Punch

Three to four bottles of Rhine wine and half a bottle of arrack are mixed with half a bottle of maraschino di Zara and two pounds of cleaned and refined sugar - cold; place the punch for a couple of hours on ice, and add a bottle of champagne just before serving.

385. Maurocordato

Heat one and a half quarts of sweet cream with a piece of vanilla and half a pound of sugar to the boiling-point; let it then steep for a while; strain the cream through a sieve; beat it with the yolks of six or eight eggs; add enough fine arrack or maraschino to taste.

386. Mecklenburg Punch

Rub the peel of two lemons on two pounds of sugar; add one and a half quarts of good tea, four bottles of claret, one bottle of French white wine, and one bottle of brandy; let everything get hot over a slow fire; stir well, and serve.

387. Another

Two pounds of sugar on which two lemons are rubbed off, four bottles of Bordeaux, one bottle of port wine, one bottle of brandy, and half a bottle of Madeira.

388. English Milk Punch

Rub the peel of three fine lemons on one pound of lump-sugar; put it in a tureen, and squeeze the juice of the fruit over it; grate half a nutmeg; add a bottle of Jamaica rum; mix all thoroughly, and let it stand well covered over night. Then add one quart of boiling water, and one quart of boiling milk; let the mixture stand covered two hours; filter through a canton flannel bag, in which you placed a piece of blotting-paper, until the punch is absolutely clear, and drink it cold.

389. Another

Rub the peel of two lemons on one and a half pounds of lump-sugar; put this in a tureen; add gradually the juice of the two lemons, a quart of hot milk, one quart of hot water, some pieces of vanilla, cut into small pieces, a little grated nutmeg, and a bottle of good arrack, and let the well-covered tureen stand over night. The following morning you filter the thick fluid through a flannel bag, until it gets clear; fill into bottles, and serve the punch cold; it may be kept as long as you please.