hours, then strain the syrup through two thicknesses of flannel and
set away on ice. Just before serving add one quart each of brandy,
Jamaica rum, Madeira and water.

* * * * *

Milk Punch

Take the juice and shaved peel of two dozen lemons, mix with five
quarts of water, three pounds of loaf sugar and six quarts of rum.
Stir until the sugar is dissolved, then add two quarts of boiling milk
and allow the mixture to stand twenty-four hours. Then strain twice
through a cloth.

* * * * *

Apple Toddy I

Bake slowly two dozen cored apples until done. Place in a large stone
jar with eight pounds of sugar. Pour over them four gallons of boiling
water and let stand for forty-eight hours. Then remove the apples and
crush them after taking off the skins. Return the fine pulp to the
jar, and add one gallon of whiskey, one gallon of brandy, one gallon
of peach brandy and three pints of Jamaica rum. The toddy should stand
in the covered jar for a week before being used.

* * * * *

Apple Toddy II