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4 tablespoons brandy

2 tablespoons Medford rum

2 tablespoons Orange Curaçoa

Juice 2 lemons

2 cups tea infusion

Ice

1 quart soda water

Make a syrup by boiling water and sugar ten minutes. Mix champagne, brandy, rum, Curaçoa, lemon juice, and tea infusion. Sweeten to taste with syrup and pour into punch-bowl over a large piece of ice. Just before serving add soda water.

1 cup water

2 cups sugar

1 quart Burgundy

1 cup rum

⅓ cup brandy

⅓ cup Benedictine

1 quart Vichy

3 sliced oranges

½ can pineapple

Juice 2 lemons

1 cup tea infusion

Ice.

Make a syrup by boiling water and sugar ten minutes. Mix remaining ingredients, except ice, sweeten to taste with syrup, and pour into punch-bowl over a large piece of ice.

10 lbs. grapes

1 cup water

3 lbs. sugar

Put grapes and water in granite stewpan. Heat until stones and pulp separate; then strain through jelly bag, add sugar, heat to boiling-point, and bottle. This will make one gallon. When served, it should be diluted one-half with water.