710. To Make Rum Punch

710.    To Make Rum Punch. Dissolve in 1 pint 95 per cent, alcohol, 3 drachms oil of lemon, and 1/2 drachm oil of cloves; infuse 3 ounces ground allspice for 10 days in 1 quart 95 per cent, alcohol, and filter it. Mix these with 18 gallons spirit 30 above proof, 2 gallons Jamaica rum, and 1 pound Jamaica rum essence (or 20 gallons New England rum 30 over proof and 1/2 pound Jamaica rum essence). Next add 21/2 pounds tartaric acid dissolved in 21/2 gallons water, and 18 gallons syrup made of 108 pounds white sugar. Color with caramel. (See No. 694 (To Make Caramel).)

711. To Make Wine Punch

711.     To Make Wine Punch. Dissolve 2$ drachms oil of lemons and 1/2 drachm oil of cloves in 95 per cent, alcohol; make an infusion of 3 ounces ground allspice, as in last receipt; add these to 10 gallons proof spirit,

10 gallons Marsala or Catalonia wine, 10 gallons syrup made of 35 pounds white sugar, and 1/2 pound tartaric acid. If not red enough, add a little cherr juice. Filter.

712. To Make Wine Punch

712. To Make Wine Punch. To 10 gallons proof spirit, add 10 gallons Marsala or Catalonia wine. Take 10 gallons syrup made of 35 pounds sugar; peel the rind, thinly, of 120 lemons; bring the syrup to a boil, and simmer the lemon rinds in it for 1/2 hour or more, then strain it through a fine flannel. Mix all the above with the juice of the lemons. Instead of boiling the lemon peel in the syrup, it may be infused for 5 or 6 days in 95 per cent, alcohol. The color can be deepened with cherry juice. Brandy, rum, whiskey and arrack punch may be made as above, substituting the liquor for the wine and spirits.