Punch a la Ruffle Shirts

Ingredients

• 2 dozen oranges
• 1 dozen lemons
• 1 quart brandy
• 1 quart old whiskey
• 1 pint Jamaica rum
• 1 tumbler cherry bounce
• 1 tumbler peach liqueur
• 4 pounds lump sugar
• 1 large pineapple
• 1 pound sugar
• 1/2 gallon strawberries
• sugar
• 1 gallon weak green tea
• claret or homemade wine
• vichy
• fresh cucumber peel
• clear ice

Instructions

1. Scrub clean and pare thinly the yellow peel of two dozen oranges and one dozen lemons.
2. Put the pared peel in a deep glass pitcher and cover it with one quart of brandy, one quart of old whiskey, one generous pint of Jamaica rum, one tumbler of cherry bounce, one tumbler of peach liqueur, or else a tumbler of "peach and honey."
3. Cover with cloth and let stand three days off ice to blend and ripen.
4. Meantime squeeze and strain the juice of the oranges and lemons upon four pounds of best lump sugar.
5. Shred a large, very ripe pineapple fine and put it with another pound of sugar in a separate vessel.
6. Hull half a gallon of ripe strawberries, cover them liberally with sugar and let stand to extract the juice. Lacking strawberries, use ripe peaches, or blackberries or even seeded cherries.
7. Keep the fruit and sugar cool, but not too cold — just so it will not sour.
8. Upon the third morning strain the juice of all fruits together, and mix thoroughly.
9. Next make a gallon of weak green tea, strain it boiling hot upon the liquor and the yellow peel, stir well, then mix in the fruit juices and sugar, and let stand uncovered until cool.
10. Chill thoroughly, also chill the wine. Use whatever sort you prefer — claret, sound and fruity, is good, so is almost any homemade wine of the first class. American champagne pleases some palates, but claret, or good homemade grape wine, is what the author advises.
11. Put into the punch bowl a block of clear ice, add equal measures of the mixture and the wine.
12. Let stand half an hour before serving. Put in at the very last vichy, ice-cold.
13. Thin strips of fresh cucumber peel add a trifle to flavor and more to looks.
14. The wine and mixture can be poured together into demijohns and kept for months, provided they are kept cool. Since the making is rather troublesome it is worth while to make the full quantity at once and keep it on hand.
15. Commercial liqueurs can take the place of the homemade ones here set forth. The result may not be quite so distinctive, but will not be disappointing. Dry sherry is a good substitute for cherry bounce, likewise apricot brandy, while vermouth or chartreuse will answer for peach liqueur.