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Fruit Punch
Mix well together one quart Jamaica rum, one-half pint peach brandy, one-half pint water, the skins of three lemons and one lemon seeded and sliced, five peaches, stones and all. Sweeten to taste. Make three or four days before it is wanted. Put in a bowl and cover with a cloth. Three-quarters of an hour before serving, strain and pour into your punch bowl over the ice. If peaches are not in season, half a large pineapple, cut in thin slices, may be used. Any good brandy or apple jack may be substituted for the peach brandy.
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