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To Make Wine Punch

pounded according to the above directions, the dealer will obtain 120 gals., 25 below proof.

Rum Punch. (Quick Method.) 18 gals. spirit, 30 A. P. (or 20 gals. New England rum, and lb. Jamaica rum essence), 2 gals. Jamaica rum, 1 lb. Jamaica rum essence (or lb. if very strong), 5 drachms oil of lemon, drachm oil of cloves, 2½ lbs. tartaric acid, 18 gals. sugar syrup, 3 oz. allspice. Cut the essential oils in spirit, 95 per cent. Dissolve the tartaric acid in 2½ gals. water. Make the sugar syrup in the proportion of 6 lbs. white sugar to 1 gal. water. Mash the allspice, and infuse ten days in a quart of alcohol, 95 per cent. First add to the spirit the rum essence, and stir, then the Jamaica rum, stir. Then the lemon oil, stir. Then the tartaric acid, stir. Lastly, color, and stir again.

Wine Punch. (Quick Method.) 10 gals. spirit, proof, 10 gals. Marseilles or Catalonia wine, 10 gals. syrup (3½ lbs. sugar per. gal. water), 3 oz. ground allspice, infused ten days in a pint of spirit, 95 per. cent., 2½ drachms lemon oil, cut in spirit, 95 per cent., lb. tartaric acid, dissolved in gal. water, drachm oil of cloves, cut in alcohol, 95 per cent. If not red enough, add some cherry juice.

To make Wine Punch. Another Method.

To 10 gallons proof spirit; add 10 gallons Marsala or Catalonia wine. Take 10 gallons syrup made of 35 pounds sugar; peel the rind, thinly, of 120 lemons; bring the syrup to a boil, and simmer the lemon rinds in it for hour or more, then strain it through a fine flannel. Mixall the above with the juice of the lemons. Instead of boiling the lemon peel in the syrup, it may