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Punches.
Colonial Punch
As served by our Ancestors in '76.
One quart Madeira, one pint of brandy, two quarts of champagne, two sherry glasses of Jamaica rum, one pint port wine. Peel and slice eight nice oranges, removing the seeds, and the juice of six lemons. Mix all these ingredients together except the champagne and sweeten to taste, being very careful to remember what has been previously said about making punches too sweet. Set away in a covered vessel in a cool place for four or five days. Strain and pour into the punch bowl, over the ice three-quarters of an hour before serving. Add champagne immediately before using.
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