TO MAKE PUNCH.
To make one quart, provide two fine fresh lemons, and rub off the
outer peel upon a few lumps of sugar; put the sugar into a bowl with
four ounces of powdered sugar, upon which press the juice of the
lemons, and pour over one pint and a half of very hot water that
_has not boiled_, then add a quarter of a pint of rum, and the same
quantity of brandy; stir well together and strain it, and let it stand
a few minutes before it is drank.
Whiskey punch is made after the same method; the juice and thin peel
of a Seville orange add variety of flavor to punch, particularly of