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ROYAL PUNCH (to be served hot)

Put a quarter of a pound of doubly-refined sugar in large lumps into a bowl, and with it two limes and a thin slice of fresh lemon. With a bruiser rub the sugar and the fruit well together, then mix thoroughly with two glassfuls of calf's foot jelly in a hot state. Take brandy, rum, arrack, and Curacoa in equal quantities, and stir them into the preparation. When thoroughly mixed, add a pint of boiling green tea, and serve hot. The quantity of spirit must be regulated by taste; half a pint of each will generally be found sufficient.