Punch

• 1 can pineapple juice
• 1 (2 liter) bottle ginger ale
• 1 (2 liter) bottle orange pop
• 1 box pineapple sherbet

1. Peel and core apples.
2. Cut into quarters or eighths.
3. Slice one gallon of apples.
4. Put in a large churn.
5. Put 2 tablespoons sulphur in a teacup and heat on live coals.
6. Drop it on the sulphur that is in a cup, that's burning good or has a good blaze.
7. Cover it up. Let it stay all day or night.
8. Repeat the process for about 3 days. Repeat each time you add more apples.
9. Make a little hole in center of apple so your teacup will set in.
10. Stir apples each time you add more apples.
11. If you fill a 10 gallon churn, don't put over a gallon a day or every other day.
12. Stir before you add more apples. Put sulphur in each time you add more apples and burn sulphur. Cover churn with an old quilt about 4 thicknesses.
13. Keep airtight while burning sulphur.
14. Be sure the sulphur is burning at all times.
15. Burn about 3 days and add more apples.
16. You also can take a blow torch and heat a metal nut red hot and drop it in the sulphur. See that it is burning good before you put it in the apples.

pineapple juice, ginger ale, orange pop, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=648941 (may not work)