Carolina Punch
Mix together a tumbler of peach brandy and a tumbler of water, the juice of two lemons, the yellow rinds of four, pared to transparent thinness, and four large juicy free-stone peaches cut in half, and the kernels of their stones blanched and broken up. If you cannot obtain peaches, quarter and grate down a ripe pine-apple. Let all these ingredients infuse with a quart of Jamaica spirits in a bowl for two days before the punch is wanted. Keep it carefully covered with a cloth. Then pour on sufficient cold water to make the punch of the desired strength; and strain the liquid into another bowl, and put in a large lump of ice. Serve it out in small glasses.