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PUNCH, HOT (another way)

Rub two or three lumps of sugar upon the rind of three fresh lemons, or, if preferred, upon two lemons and one Seville orange, until the yellow part is taken off; then add more sugar to make up the weight to six ounces. Put this into the punch-bowl, strain over it the juice of the fruit, and add a pint and a half of boiling water. Stir the mixture until the sugar is dissolved, then add a pint of rum and a glassful of brandy. A spoonful of noyeau will improve the flavour of this punch. Time, a few minutes to prepare. Sufficient for three pints of punch.