Punch - cooking recipe

Ingredients

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

Preparation

Peel and core apples.
Cut into quarters or eighths.
Slice one gallon of apples.
Put in a large churn.
Put 2 tablespoons sulphur in a teacup and heat on live coals.
Drop it on the sulphur that is in a cup, that's burning good or has a good blaze.
Cover it up. Let it stay all day or night.
Repeat the process for about 3 days. Repeat each time you add more apples.
Make a little hole in center of apple so your teacup will set in.
Stir apples each time you add more apples.
If you fill a 10 gallon churn, don't put over a gallon a day or every other day.
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.
Keep airtight while burning sulphur.
Be sure the sulphur is burning at all times.
Burn about 3 days and add more apples.
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.