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Punch Francaise

Place in a small saucepan half a gill good rum, eight ounces granulated sugar, the granted rind of a sound orange and the grated rind of a very sound lemon, as well as the juice of two oranges, two lemons, and half a teaspoon vanilla essence.

Have in a small teapot a tablespoon green tea; pour over it a pint of thoroughly boiling water and allow to infuse for ten minutes. Strain the tea through a clean cloth into the preparation and thoroughly mix; set the pan on the fire and let come to a boil. Remove from the fire, strain the punch through a cloth into a small freeze and let thoroughly cool off. Carefully cover it, place the freezer in a wooden tub with plenty chopped ice mixed with rock salt and then freeze for twenty minutes. Carefully wipe off the salt water from the top of the cover, remove the cover, then divide the punch into six sherbet glasses and serve.