Place in a copper or tin vessel one pound of granulated sugar, half a pint of Swiss kirsch, four ounces of St. Croix rum, and two ounces of good cognac. Light this mixture with a match, and let it burn until the sugar is dissolved, then pour in a quart of Roederer's champagne, not colder than fifty degrees Fahrenheit. Squeeze in the juice of a good-sized, mellow orange, and add twelve thin slices of pineapple ; mix the whole well with a ladle, heat it slightly, being careful it does not boil, then pour the punch into a fancy bowl, and serve hot with six punch-glasses.