Directions:
Slice a whole pineapple and three lemons, and place in a punch bowl with the juice only of nine other lemons, add two pounds of sugar, and let these ingredients stand several hours. Then add one quart each of green tea, Jamaica rum, brandy, claret, a pint of Curacao, and allow it to stand another hour. Then place in the punch bowl with a large block of ice, and pour in six quarts of champagne.