Make a bowl of punch according to the directions for brandy punch,
only a _little_ stronger. To every pint of punch add an ounce of
gelatine dissolved in half a pint of water; pour this into the punch
while quite hot, and then fill your moulds, taking care not to disturb
it until the jelly is completely set. This preparation is a very
agreeable refreshment, but should be used in moderation. The strength
of the punch is so artfully concealed by its admixture with the
gelatine that many persons, particularly of the softer sex, have been
tempted to partake so plentifully of it as to render them somewhat
unfit for waltzing or quadrilling after supper.