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Orange Punch

Dissolve a quarter of a pound of loaf sugar in a pint of boiling water. Add the strained juice of a small lemon, a quarter of a pint of brandy, a quarter of a pint of orange wine, a quarter of a pint of rum, and, if liked, a glassful of maraschino or Curacoa. The punch may be taken either hot or cold, and if bottled and corked closely will keep for some time. A quarter of a pint of calf's foot jelly will greatly improve it. Time, a few minutes to dissolve the sugar. Sufficient for three pints of punch.