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Imperial Punch, Cold

Cut a pineapple into very thin slices, and slice also four closely-peeled China oranges, leaving none of the white pith attached to the orange-slices. Put the slices into a bowl. Extract the flavour from an inch length of vanilla, and about half an inch of stick cinnamon, by heating them in a quart of water with the peel of a Seville orange. Rub off the rind of lemon on a lump or two of sugar, and squeeze the juice from four lemons into the bowl, adding the sugar with more lemon-juice to make half a pound, then strain in the vanilla liquid, and cover to get cold. When quite cold, mix a bottle each of rum, hock, and champagne, with a pint of seltzer water. Stir well, and serve in champagne glasses, cold.