Punch à la Monaco.—On to two slices of canned or fresh pine, cut into inch cubes, pour a gill of brandy, then a bottle of dry sherry, and lastly two bottles of Sauterne, and set it on ice for an hour; just as it is to be served put in half a pint of lemon water ice, and pour on to it all a bottle of well-iced sparkling Moselle, and serve at once.