1862 Bar Tender's Guide price $1.50 by Jerry Thomas

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Morgan's Free-MasonryErposed end Etpldinrd. Showing iiio Origin, His tory, ami Nature ofMnsnnry; its EfTcclB on tho Quvmnmont nnd tlio Cliristinn Religion; and cuntaining ii Key to all tho Degrees of Free-Masonry; giving a clear aud correct view of tiio'Manner of .. Conforriugtho DilTorciit Degrees,as prac ticed in all Lodgestiiroughuiit the Clubo- Price $0 26 The Everlasting Fortune-Teller and JUasf^elic Dream-liooU. Price........ 0 25 Containing tlio scionco of foretelling events by the fsigiis ofllic Zodiac,Lists of Lucky and Dnliicky Days, with PrcHages drawn tlicrofroin; llio science of Forelcll- ing Events by Cards,Dice, Dominoes,Ac.: tho art of torctclhng Ftiluro Events by charms,spells, ami incantations,to bo re sorted to at certain seasons of tho yciir,by which dreams, tokens, and otlicr insights into futurity may bo-obtainod, but more Karliculnrlywith regard to Courtship and larriagc. Horse-Taming by a New Method, as Practiced bp J. fS. Rarcij. A new and improved oditimi.conf.aining Mr.Rarcy's wholo Secret of Subduing and Drcaliing "Vicious Horses, together with his Im proved plan of Managing Young Colls nnd Breaking liicm to llio .S.nddlc, tho Harness, and tlic Sullicy—with ten en gravings iilustraling llio'proccBS. Sinco Mr.Rarcy's groat siic -css in England and France, ho has published in London a . completojianu.alof ilorsc-Taiiiirigon his peculiar syateni, and over ono liumircd thousand copies liavc been sold, at half n crown per copy. This now edition of ours is a reprint of Ibo London Edition, with all tho Engravings,ami is superior to any other book of liio kind printed in America. It contains, also, liulcs for Purchasing.a Good Horse,and Now Rules for Feeding. Every person wlio keeps a horse should buy this boob. It cosls but a trifle, and you will positively find it nn excellent guide in the management of that noble aniinal. A handsome book of 04 pages. Prjce - 0 12 Knowlson's Farrier and Complete J/orse Doctor, We have printed a now nnd revised-edition of liiis cclcliratcd book, wliicli contains Knowlson'sfamous Rccipo for.lho Cure ofSpavin,and other now matter. This new edition is the ncatent-and most convenient one (hat has been issued, being a smaibsizcd book for tho pocket,and containing a full and complete index. There is no disease to which the Horse is li.ablc, that this book docs not explain and point out the mode of treatment nnd tho remedy. 5Vo soli our now edition(04 pages,ISino)at 0 12 How to Talk and Lebata:or^Fluencyof Speech Attained williouc tho Sacrifice of Elegance and Sense. Price 012

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[!{■'■ ■' ■■

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H0¥ TO MIX DRINIS,

OB

• THE BON-YIYANT'S COMPANION,

00^TAT^1N0 CLEAR AKR RELIADLE DIRECTIONS FOR MIXIVO ALL THE DEVSRAOn USED IN THE UNITED STATES, TOCETHBH 'WITH THE MOST I'Ol'ULAR DRITISII,FRENCH,CKltyAN,ITALIAN,RUSSIAN, AND SPANISH 11ECIPE3, RUIIUACINO I'ONCllKS,JULEfS,COBBLERS, BTa,Era,etc.,i.n endless vaeibtt.

BY JERRY THOMAS,

Farjntriy priaeljial B*i-Uoder Attht MtUopoUloa HoUl,Ntiw York,ud llt« FUntar'*Hanu,SL Lotdi

TO WmOR IB APPENDED

A MANTTAI.FOR THE MANUFACTURE

ft

I

OLotliials,

fancit

At., At.,

AJTSB THE HOST APPRO\TD MCTHODB NOW L^BED IN TtTR DISTILLATION OP LIQUORS AND linvKliAGES, DKRIONED POR THE SPECIAL USB OF iLANUKACTUKF.US AND DEALERS IN AnNES AND SPIRITS, CEOCKilS, TAVEUN-KEKI'ERS,AND PRIVATE FAiU- LIES,THE SAME IlEtNO ADAPTED TO THE TRADE OF THE UNITED STATES ' AND CANADA5.

THE WnOLE CONTAININQ

0"VE3R 600 "VA.31.TrA.BIiE3 RBCIBKS

BY OHRISTIAlSr SOHTJLTZ,

PwffiiMrof CbomUlry,Apolh^cury,ftnH iSlAniifActurer of

Uqtion» Cordltlfi

dc., Ac.,from Beroe,SwiUerUntla

NEW YORK: DIOK & FITZGERALD, PUBLISHERS, NO. 18 ANN STREET.

1862.

V.

Entered nccocding to Actof Congress,in the year1S62,hj

DICK &. FITZGERALD,

In the Clerk's Of&co of the District Courtof tbo United States, for the Southern District of Now York.'

a A. ALTonn, primtbb.

u'cnxa a miller, stereottpitrs.

4ki-

PEEF AOE.

Ik all ages of the world, and in all countries, men have in dulged in"so cial drinks." Thoy have al ways possess ed thomselves ofsomepopu lar boverago apart from water and thoso of the breakfast and tea table. "Whether it is judicious that m a D k i n d should con

12

tinue to indulge; iu such things, or whether it would bo wiser to abstain from all enjoyments of that character, it is not our province to decide. Woleavo that question to tlio moral philosopher. Wo simply contend that a rolish for "social drinks" is universal; that those drinks exist in greater variety in the United States than in any other country in the world; and that ho, therefore, who proposes to impart to these drinks not only the most palatable but the most wholesome characteristics of which tboy may bo made susceptible, is a genuine public benefactor. That is exactly our object in introducing tliis little volume to the public. We do not propose to porsuado any roan to drink, for instance,a punch, or a julep, or a cocktail, who has uover happened to make the acquaint ance ofthose refreshing articles under circumstances calculated toinduce more intimate relations; but wo do propose to instruct those whose "in timate relations" in question render them somewhat fastidious, in the daintiest fashions thorcunto pertaining. We very well reiiiember seeing one day in London, in the rear of th©

PREFACE.

Bank of England,a small drinking saloon that had been set «p "by a peripatetic ^\jnorican, at the door of which was placcd a board covered with.thc unique titles of the American mixed drinks supposed to bo pre pared within that limited establishment. Tho "Connecticut eye-open ers" and "Alabama fog-cutters," together with tho "lightning-smashes" and the "thunderbolt-cocktails," created a piofound sensation in tho crowd assembled to peruse tho Sectarian bill of faro, if they did not produce custom. It struck us, then, that a list of all the social drinks —the composite beverages, if wo may call tbera so—of America, would really bo one of tho curiosities of jovial literature; and that if it was combined with a catalogue of tho mixtures common to other nations, and made practically useful by tho addition of a concise description of the various processes for "brewing" each, it would bo a "blessing to mankind-" There would be no excuse for imbibing,with such a book at hand,tho "villainous compounds" of bar-keeping Goths and Vandals, who know no more of the amenities of bon vivant oxistonco than a Hot tentot can know of the hoitguet of champagne. "There's philosophy," says Father Tom in tho drama,"even in a jug of punch." "Wo claim the credit of "philosophy teaching by example," then,to no ordinary extent in tho composition of this volume; for our index cxliibits tho title of eighty-six diiTorcnt kinds of punches,together with a universe of cobblers,juleps,bitters, cups,slings,shrubs, Ac.,each and all of which the reader is carefully educated how to concoct in tho choicest manner. For tho perfection of this education, tho namo, alone, of J«mjThomas is a sufScient guarantee. Ho has travelled Europe and America in search of all that is recondite in this brancli of tho spirit art. 'He has been tho Jupiter Olympus of the bar at the Metropolitan Hotel in this city. He was tho presiding deity at tho Planter's House, St. Louis. Ho has been tho proprietor of one of tho most recherche saloons in Hew Orleans as well as in Now York. His very namo issynonymous in the lexicon of mixed drinks, with all that is rare and original. To the "Wine Press," edited by F. S. Cozzens, Esq., we are indebted for the cppposition of several valuable punches, and among them wo may particularize the celebrated "Nuremburgh," and tho equally famous "Philadelphia Fish House" punch. The rest wo owe to tho inspiration of J^ry Tfiomas himself, and as he is as inexorable as tho Modes and Persians in his principle that no excellent drink can be made out of any thing but excellent materials, we q^ceive that we are safe in assert ing that whatever may be prepared after his instructions will be able to speak eloquently for itself. "Good wine needs no bush," Shakespeare tells us and over one of Jerry's mixtures eulogy is quite as redundant.

CONTENTS,

ThU Table of Oonftnie re/en to tJte Nuuber of b&cq Recipe,akd not to fh» number of Vie pagee. For the Table cf Confente to "Makcal foe tub Mah- cpAorcEE of Cobdials, SrEura, ic.," see page 235.

BEOIPZ

BEOTPE

Absinthe,TIow to drink.«

210

Bottle ofChampagno Cocktail

no 106 21T 216 199 106 107 lOS 116 140 150 6

A la Fonl,Punch

26 CT 73

" Brandy Cocktail

" Remain, Punch

Brandy and Gmn " " Soda

Aio Punch

" Flip

147 120

" " Rum Punch " Burnt 3nd Poach

" Satigarce

Apple,Pine,Punch

18

" Champ.arello

" Tofltlf. " Punch

182

« Cocktail

>

72

" " Fancy

A ProtestantBishop

188 ISO 212

" Crusto. " Fi.v " Flip *' Julep " Poney of

Archbishop 'Arf-and-'nrf

89

Arrack

BO 51 52 80

215

" Punch

" " another method.

" Punch

3 8

Anld Man's Milk

" " for a Party

" Sangareo

12T 167 153 186 142 218 188 94

Badminton

195 171

" Scaffft

Balftklava Nectar

" Shrub.....

Baltimore Egg Nogg.

84 70 68

" Sling " Smash " Soar " Straight " Toddy.

Barbndoes Punch

Bimbo Punch

Bishop,4 la Prusso

178 179 183 103 219 200 197 I 192 j

'" .mother recipe

Bninow,Cup,4 la

169 109

" a Protestant

Bitters,Decanter

Burnt Brandy and Poach

" and Sherry

Black Stripe. Blue BIczor Bottled Velvet

Cafd, Faivro's Pousse " Parisian

168 162

" Santina's

'C0KTENT8.

SEOn>E

SECIFE

Canadian Pouch.

48 <>5 66

Crusta,The

105 117 160 172 173 193 186 191 169 187 188

" Whiskey

CopIlMre

Cnp,4 la Brunow. " Marmora " Wyndham

" onothermethod

Captain Marryatt'8 Becipo for Mint Julep

87

Cardinal

181 100

Cup,Chablis.

Catawba Cobbler Century Club Punch

" Claret

59

" " 4 la Lord Saltoun

" " Champagne

Chablis Cup

1-... 198

Champagne Cobbler

99

" " Porter Cura^oa,English

" CochUU

110 193

" Cup

" Punch

20

" or Ctoret Cup,& la Bru- now

Currant Eflcrvcscing dranght

285 156 155 169

'* Shrub,

169

" Punch

12

" " Wblto

Champarelle, Brandy

166

Czar,Noctar for tho

Cherry Shrub Cider Nectar " Punch Claret Cobbler

.154

Decanter Bitters, "Jerry Tbomae^s Own"

194

r.. 74

198

D'Orsay Punch

79

102 1S6 169 191 124

" Cup

DraughtLemonade; Drink forDog Days

232 229 238

" " hlaBmnow

" Families

" " h Ja Lord Saltoun

Dry Punch

87

" Mulled " Punch

14

Duke ofNorfolk Punch 00 " " " onothermethod 60

Cobbler,Catawba

100

" Champagne

99

Effervescing Dranght

235 213 148 149

" Garet « Hocfc

102 101 103

Egg and Sherry.

Egg Flip

" Sautcmo " Sherry

98 97

" another method

EggNogg

SO, 61

« Tho

«' "Whiskey

104 106 107 110 108 112 Ill 118 114 115 105 109

" Baltimore " for a Party

84 83 85

Cocktail,Bottle of Brandy

" Brandy

" General liarrison''s

" Champagne " Fancy Brandy

" Hot

: 82

" Sherry

SC

Eggs,Mulled Wine without

120

« - " Gin

" " " with 121 « " " Avith tho white of 123 English Curacoa 1S8 " Milk Punch. 24 " " " another method. 25

« GJn

» Japanese .T

" Jersey » Soda " The " Whiskey

Cold Punch

51

Faivre's Pousse Cafi Fancy Brandy Cocktaii

164 108 161 Ill 139 140 141 46

«' "WbiskeyPnnch

7

" Drinks

Columbia Skin

206

" Gin Cocktail

Copenhagen Crimean Cup,4Ifl Manp.om

172- « " u Wyndham 178

Fish-house Punch,Philadelphia

Fixes and Sours

Fii,Brandy

Cmsta,Brandy

116 118

« Gin

" Gin

CONTENTS.

UCIP8

RSCTPS

Pii,Santo Cim Flannel,Tard of.

141 148 14T IW 143 149 144 145 146 202 203 204 Ill 112 IIS 141 85

Imperial Punch 41 " Easpberry Whiskey Punch 77 Indian Punch,West 69 Irish Whiskey Punch. 6 Italian Lemonade. 189

FIlp.Alo

" Bmndy

• " Ess

" " another method ** Negus and Shrub

Japanese Cocktail

118

Jelly, Punch

27

« Eum

"Jerry Thomas'sOwn Bitters"

193 114

" " another method

Jersey Cocktail

Oencral Harrison'sEgg Nogg.

Juleps, Ecmarkson

87 89 90 87 83 93 91

Julep,Brandy

Qlnand Pino

» " Tansy

" Gin,

" Mint, Captain Morryatt'e Eo. cipo for

" " Wormwood

" Cockt-nll

" " Fancy

" Mnt

" CruBta

" Pineapple " Whiskey.

"Fir

"Julep "Fnncb.

90 10 11 23

Kirschwasscr Punch

78

" " bySoyor. " " for bottling

Knickerbocker

184

" Snngarco

123 138

L'Amour,Pousse La Potria Punch

166

" Sling "Smash

88

95

Lemonade

223 283 224 227 1S9 226 223 231

" Draught

" Sour

143 214 185 227 236

" Fine,for Parties

« Straight

" Toddy

" Ginger « Italian " Orgeat " Plain •' Powders

GingerLemonade.

" Wine

Glasgow Punch. Gothic Punch Grasaot Punch Gum and Brandy

29 62 44

Light Guard Punch..,..

45

Lion, White Locomotive

176 17T

217

Harrison's Egg Nogg,QenomL 85 Hock Cobbler 101 « Cup 193 Honeyand Peach 201 HotBrandy and Eum Punch 5 " Egg Nogg 82 " Milk Punch 23 " Eum 208 " Eumfustian 185 " Spiced Eum 207 " Whiskey Sling 137 « " Punch 9 « " " Scotch 8 " « " Irish 6

Louisiana Sugar-honso Punch

86

Marmora,Cup,& la. Milk Punch,English 24 " " " another method. 25 i» «» 22 " " Hot.'..!'.!! 23 " White Tiger's 175 Mint Jnlcp 88 " " Capt.Marryatt'sEecipofor 67 Mississippi Sugar-housePunch 4 Mulls and Sang.arees H'' Mulled Claret, A bLord Saltoan 124 " Wloo in Verso. 123 " " withoutEggs 120 " " with " 121 " " " the white ofEgge 122 173

Ico and Sherry

220 288

ImperialDrink forFamilies

s

CONTENTS.

BZC&*B

SEOirs Punch Arrack, another method 62 " Barbadoes. 70 " Bimbo 63 " Brandy 2 " " for a Party 8 " " and Rum,Hot 6 " Canadian. . 48 " Century Club 60 " Champagne 12 » Cider 74 " Claret 14 « Cold 64 " " Whiskey 7 " Ounipoa 20 " .D'Orsay 79 " Dry 87 " Duke of Norfolk 60 " English Milk 24 " " " another way.... 25 ♦' Gin 10 " " bySoyer 11 " " for bottling 28 " Glasgow SO " Gothic 62 " Grassot 44 " Hints about 1 " Hot Brandy and Bum 6 " " Milk 28 " Imperial Raspberry Whiskey 77 " " 41 " Irish Whiskey 0 " Jelly 27 " Kirschxvasscr; 78 " La Patria 88 " Light Guard 45 " Louisiana Sugar.house 86 « Milk 22 " " Hot 28 " Mississippi 4 " National Guard. 83 " Nectar 75 " Nonsuch 47 " Norfolk CO " Nnrcraburg 55 " Orange 76 " Orgeat 19 " Oxford 68 Philadelphia Fish-bouse 46 " Pineapple 18 " Port Wino 16 " Queen 61 " Raspberry 82

Natlonfll Guard Pimcli

88

Nectar,Bolaklavo.

171 194 169

" Cider

" forthe Czar

" Punch " Soda

75

228

"

284

Negus,Flip and Shrab

144

" Port Wine 161 " " ". £mothorway 153 " Soda 153 Nogg,Egg. 81 " " Baltimore.. 84 " " for a Party 83 M " General HairlsoQ^s 86 « " Hot...., 82 « " Sherry 86 Nonsuch Punch. 47 Norfolk Punch,Duke ot 60 " " " another way. 60 Nurembar^Punch 65

Orangeade

226 285

Orange Effervescing Draught.

" Fonch

76

OrgeatLcmonado

226

u Punch

10 68

Oxford "

Parisian Pousse Cofd

163 190 201

Peach and Burned Brandy

" " Honey

PhiladelphiaFlah-honsePunch

46 02 18

Pineapple Julop.

«.

Punch

Pine and Gin

202

Pope Porteree

180 180 151

Porter Sangareo Fort Wino Ncgns

u u

another method... 162

M >< punch

16

Pousse Cafd,Faivres

164 163 162 165 178

M u

"Parisian " flantlna's

« L'.Ainonr

Prosee, Bishop,d la Punch,6la Ford " " Eomain

26 67 78

« Ale

" Apple " Ai^k

i.... 72

61

I - ^

Si I --fti

CONTENTS.

BSOIFB Pancli,Eaapbcrry,Imperial vnuakoy 11 " Bcgont's 80 " " another way 31 " Bochcstcr 40 " Bocky Mountatn 43 " Boinan 21 " Eomain, il la. C7 « Eoyal C5 " Kuby 57 " Bum, Hot 5 " Sautcrno 15 " Scotch "Whiskoy 8 " Sherry 13 " Sixty-Ninth Itcglmcnt 85 " Spread Etiglo 89 " St Charles 8-1 " Tea OS " Tip-Top 49 " Thirty-Second Rcgimont 43 " Uncle Toby 64 " United Scrvlco 56 " Vanlllo 17 " Victoria 42 " "WestIndian 69 " "WTiiakey 9 . " " Cold 7 " " Irish 6 " " Scotch 8 " YorksMro 71 Easpbcrry,Effcrrcsclng Drink 235 " Punch 82 " Shrub 157 " Whiskoy Punch 77 Kataflas 170 Ecgcnt's Punch 30 " " another Recipe 81. Regiment Punch,Seventh 88. " " SLxty-Ninth 85 " " Thirty-Second.... 42 Rhino Wine and Seltzer Water 211 Rochester 40 Rocky Mountain Punch 43 Roman Punch 21 Romatn, h la Punch 67 Royal Punch 53 RubyPunch 57 Rum and Brandy Punch,Hot 5 Bom Flip 145 1* Queen Panch, Quince Liqueur CI 100

BXCIPS

Rum Flip,another method

146 1S5 203 207 159 129 12T 123 130 125 126 119 141 143 163 108 160

Rnmfustiaa,...

Bum,Hot

" "spiced " Shrub

" " English

Sangarcc, Ale

" Brandy

" Gin

" "Porter

" Port Wine

" Sherry

S.ingarcca and Mulls

Santa Cruz Fix " " Sour

•.

Santina'sPousse Caf6

Sautcrno Cobbler

" Punch

15

Sc.affa,Brandy

107

Scotch Whiskey Punch

8

" " Skin 205 Seltzer Water and Rhine Wine 211 Seventh RegimentPunch 33 Sherbet 230 " Iicmon 283 " for Punch 26 Sherry and Bitters 219 " " 213 " " Ico 220 " Cobbler 98 " Egg Nog : 86 " Punch 18 " Sangareo 126 Shrub,Brandy 153 " Cherry 154 " Currant 156 " English Bum icO " Negus, and Flip 14-4 " Bospbcrry..- 15T " Rum 159 " White Currant 155 Sixty-Ninth RegimentPunch 85 Skin, Columbia 206 " Scotch Whiskey 205 Sleeper 168 Sling, Brandy 186 " Gin 133

" Hot"Whiiikoy Slings and Toddies Smash,Brandy

94 96

" Gin

10

C0NT33JTS.

BBOIPB

BECira

Whiskey Jolop

91

BmaahjThe

08 96

" Ponch

9 7

" "WTilske/ Boda and Brandj

» «

" Cold

210 115 228 158 142 143 148 139

" Imperial Baspherry 77

" Cocktail " Nectar

" " Irish

6 8

" Scotch

" Negus

» Skin, Scotch " SUng,Hot

205 187 184 16® 178 175 100

Bonr, Brandy

'* Gin

" Toddy

" Santa Cmz Sours and Files. Spiced Rnm,Hot Spread EaglePoncb

White OarrantShrub

" Lion

; 207

" Tigcr'sMilk

89

Wine Cobbler,Catawba

Stone Fence Stone Wall

209 210

" " Champagne.

99

" « Claret « « ttock " " Sherry

102 101

St Charles Ponch 84 Strawberry Effervescing Dranght... 285 Sugar-honso Ponch,Looisiana. 80 TansoyandGIn 208 Tea Punch Tiger's Milk, White Tip-Top Punch 49 43

98

" Cocktail,Champagne " Cup,Champagne

110 189 169 230 124 128 121 80

" " Claret

" EggNogg, Sherry

" Ginger

" Mulled Claret " " in Verso ' " with Eggs. " " -without Eggs.

Thirty-Second Eegiment Toddles and Slings Toddy, Apple « Brandy.... " Gin Whiskey Tom and Jerry

181 182 188 185

120 " " -with white ofEggs...., 122 " Nogos, Port 151 " " " another method... 153 " Ponch,Champagne 12 " " Claret 14 Port j Bautcme. 10 16

1*^4

Unclo Toby Ponch United Service Ponch

84 66

YanillaPunch Velvet, Bottled TictoriaPonch

17

" " Sherry " Bangaree,Port

18

128

782 42

" Sherry. 126 Wine,Seltzer Water and Ehlno., 211 Wyndham,Crimean Cnp,ila 178

WestIndian Punch Whiskey Cobbler » Cocktail

89

104 109 117

TordofFlannel TorkshiroPonch

148

71

" Crosta

HOW TO MIX DRIMS;

OH,

TIE BON-YIVAirS COMPANION.

1. PUNCH.

To make punch of any sort in perfection, the ambrosi^ essence of the lemon must be extracted by rubbing lumps ofsugar on the rind,which breaks the delicate little vessels that contain the essence, and at the same time absorbs it. This, and making the mixtm'c sweet and strong, using tea instead of water,and thoroughly amalgamating allthe com pounds,so thatthetaste ofneither the bitter, thesweet,the spirit, nor the element, shall be perceptible one over the other, is the grand secret, only to be acquired by practice. In making hot toddy, or hot punch, you must put in the spirits before the water: in cold punch, grog,

BBjVITOT pukch.

12 .

i

2 ^TSiJidy Punch. ^050 largo bar glass.)

1 table-spoonful-raspberry syrup. 2 do. white sugar.

1 wine-glass water. 14- do. brandy. ^ small-sized lemon. 2 slices of orange. 1 piece of pine-apple. pill the tumbler with shaved ice, shake well, and dress the top with berries in season; sip through a straw. 3. Brandy Punch.

(Fora party oftwenty.)

1

1 gallon of water, a quarts of brandy.

HOT BIIAKDV A^'D liUil PUNCH.

13

1 pint of Jamaica rum. 2 lbs. of sugar. Juice of G lemous. 3 orauHCS sliced. 1 pine-apple, pared,and cut up. 1 gill of Cuva9oa. 2 gills of raspberry syrup. Ice, and add berries in season. Mix the materials "well together in a large bowl,and you have a splendid punch.

4. Mississippi Punch,

^so'largo bar glass.)

1 wine-glass of brandy. A do. Jamaica rum. A A

do. Bourbon whiskey.

A do. water. la table-spoonful ofpowdered white sugar, A of a large lemon. Fill a tumbler with shaved ice.

The above must be well shaken, and to those who like ^ their draughts "like linked sweetness long drawn out," let them use a glass tube or straw to sip the nectar through. The top of this punch should be ornamented with small pieces of orange, and berries in season.

5. Hot Brandy and Rum Punch. (For a party offlfteen.)

1 quart ofJamaica rum. 1 do. Cognac brandy. 1 lb. of white loaf-sugar. 4 lemons. 3 quarts of boiling water. 1 teaspoonful ofnutmeg.

COLD WHISEJiY DONOH. Eub the sugar over the lemons until it has absorbed all the yellow part of the shins, then put the sugar into a punch-bowl; add the ingredients well together, pour over them the boiling water, stir well together; add the rum, brandy and nutmeg; mix thoroughly, and the punch will be ready to serve. As we have before said, it is very im portant, in making good punch,that all the ingredients are thoroughly incorporated; and, to insure success, the process of mixing must be diligently attended to. Allow a quart for four persons; but this information must be taken cum grano salis;for the capacities of persons for this kind of beverage are generally supposed to vary con siderably. 6. Irish "Whiskey Punch. This is the genuine Irish beverage. It is generally made one-third pure whiskey,two-thirds boiling water,in wbicli the sugar has been dissolved. If lemon punch,the rind is rubbed on the sugar, and a small proportion of juice added before the whiskey is poured in. This'beverage ought always to be made with boiling water, and allowed to concoct and cool for a day or two before it is put on the table. In this way,the materials get more intensely amalgamated than cold water and cold whiskey ever get. As to the beautiful mutual adaptation of cold rum and cold water,that is beyond all praise,being one ofNature's most exquisite achievements. (See"Glas- gov3 Punch,No.29.) * Irish whiskey is not fit to drink until it is three years old. The be.st whiskey for this purpnse is Kenahan's LL whiskey. 7. Cold Whiskey Punch. (For fl party-)

GIN rC>"CH.

15

8. Scotch Whiskey Punch.

Steep the thin yellow shavings of lemon peel in the whiskey, which should be Glenlivet or Islay, of the best quality; the sugar should be dissolved in boiling water. As it requires genius to make whiskey punch,it would be impertinent to give proportions. (See "Spread Eagle JPunch,^^ No.39.)

9. Whiskey Punch.

(Ugo smnll bir glass.)

1 wine-glass whiskey (Irish or Scotch). 2 do. boiling water. . Sugar to taste.

Dissolve the sugar well with 1 wine-glass of the water, then pour in the whiskey,and add the balance ofthe water, sweeten to taste, and put in a small piece of lemon rind, or a thin slice oflemon.

10. G-in Punch.

(Use largo bar gloss.)

1 table-spoonful ofraspberry syrup. 2 do. do. wliite sugar. 1 wine-glass of water. do. gin. ^ small-sized lemon. 2 slices of orange. 1 piece ofpine-apple. Fill the tumbler with shaved ice. Shake well,and ornament the top with berries in season. Sip through a glass tube or straw.

.

J »

16

SHERRy puitchA'

11. Gin Punch.

.''r (From a recipe by Soyor.) '

^ pint ofold gin. 1 gill ofmaraschino.

The juice oftwo lemons. The rind ofhalf a lemon. Four ounces ofsyrup. 1 quart hottle of German Seltzer water. Ice well. • , -

12. Champagne Punch. (P^ bottle.)

1 qnart bottle of wine, ilb. ofsugar. k ^ 1 orange sliced.

The juice of a lemon. 3 slices of pine-apple. 1 wine-glass of raspberry or strawberry symp. Ornament with fruits in season, and serve in champagne goblets. This can be made in any quantity by observing tbo pro portions of the ingredients as given above. Four bottles of wine make a- gallon, and a gallon is generally sufficient for fifteen persons in a mixed party. For a good cham pagne punch,see "2iochj Mountain JPunch," No.43.

13. Sherry Punch.

(Use large bar glass.)

2 wine-glasses ofsherry. 1 table-spoonful ofsugar.

2 or 3 slices of orange. 2 do. do. lemon. Fill tumbler with shaved ice, shake well, and oraament with berries in season. Sip through a straw.

TAITBLLA PUNCH.

17

14. Claxet Punch.

(Ubo lai^o bar glass.)

table-spoonful ofsugar.

1 slice oflemon. 2or 3do.orange.

Fill the tumbler ^vith shaved ice, and then pour in your claret, shake well, and ornament with berries in season. Place a straw in the glass. To make a quantity of claret punch,see "Imjperial Pwnc/t," Ko.41.

15. Sauterne Punch.

(Dso laigo bar gloss.)

The same as claret punch, using Sauterne instead of claret.'

16. Port"Wine Punch.

(Uselarge barglass.)

The same as claret pimcb, using port wine instead of claret,and ornament mth berries in season.

17. Vanilla Punch.

(Use largo bar glass.)

1 table-Spoonful ofsugar. 1 wine-glass of brandy. Thejuice of ^ ofa lemon.

Fill the tumbler with shaved ice, shake well, ornament with one or two slices of lemon, and flavor wdth a few drops of vanilla extract. This is a delicious drink,and should bo imbibed through a glasstube or straw.

M

18

OEGEAT PUNCH.

18. Pine-Apple Punch.

(For a party often.)

4 bottles ofchampagne. 1 pint ofJamaica rum.

1 do. brandy. 1 gill ofCura9oa. Juice of4 lemons. 4 pine-apples sliced. Sweeten to taste with pulverized white sugar.

Put the pine-apple with one pound of sugar in a glass bowl, and let them stand until the sugar is well soaked in the pine-apple, then add all the other ingredients, except the champagne. Let this mixture stand in ice for about an hour, then add the champagne. Place a large block of ice in the centre ofthe bowl, and ornament it with loaf sugar, sliced orange, and other fruits in season. Serve in champSgne glasses. Pine-apple punch is sometimes made by adding sliced pine-apple to brandy punch.

19, Orgeat Punch.

(TJee large bar glass.)

-table-spoonful of orgeat syrup. 1-^ wine-glass of brandy.

Juice of a lemon, and fill the tumbler with shaved ice. Shake well, ornament with berries in season, and dash port wine on top. - Place the straw, as represented in cut ofmintjulep.

MILK PUNCH.

19

20. Curacoa Punch.

(Ufio Itu^o bar glass.)

1 table^poonfiil of sugar. 1 wine-glass of-brandy.

- •

•i

do. do. Jamaica rum.

t

1 do. do. water. i pony glass of Cura9oa. Thejuice ofhalfa lemou.

" ^

^ Fill the tumbler with shaved ice, shake well, and orna ment with fruits of the season; sip the nectar through a straw.

21. Roman Punch. (Uso Inrgo bar glass.)

1 table-spoonful ofsugar. 1 do. do. raspberry syrup. 1 tea-sjioonful of Cura90a. 1 wine-glass ofJamaica rum.

\ do. do. brandy.* The juice of half a lemon.

Fill with shaved ice, shake well, dash with port wine, and ornament with fruits in season. Imbibe through a straw.

22. Milk Punch,

(Uao largo bar glass.)

1 table-spoonful offine white sugar. 2 do. water. 1 wine-glass of Cognac brandy, a do. Santa Cruz rum. 1 Tumblerful of shaved ice. Fill with milk, shake the ingredients well together, and grate a little nutmeg on top.

■i'y

20

ENGLISH MILK PTTNOH.

23. Hot Milk Punch.

(Use largo bar glass.)

This punch is made the same as the above, with the ex ception that hot milk is used, and no ice.

24. English Milk Punch.

Put the following ingredients into a very clean pitcher, viz.: Thejuice of six lemons. The rind oftwo do. 1 lb. ofsugar. 1 pine-apple, peeled, sliced and pounded. 6 cloves. 20 coriander seeds. 1 small stick ofcinnamon. 1 pint of brandy. 1 do rum. *1 gill ofarrack. 1 cup ofstrong green tea. « 1 quart of boiling water. The boiling water to be added last; cork this do-wn to prevent evaporation, and allow these ingredients to steep for at least six hours; then add a quart of hot milk and the juice of two lemons; mix, and filter through ajelly- bag; and when the punch has passed bright, put it away in tight-corked bottles. This punch is intended to be iced for di'inking. 25, English Milk Punch.

(Another method.)

This seductive and nectareous drink can also be made by the directions herewith given: To two quarts of water add one quart of milk. Mix one

* See No. 50.

PDNCU A LA FORD.

21

quart of old Jamaica rum -witli two ofFrench hrandy,and put the spirit to the millc, stirring it for a short time; let it stand for an hour, but do not suQcr any one of delicate appetite to see the melange in its present state, as the sight might create a distastefor the punch when perfected. Filter through blotting-paper into bottles; and should you find that the liquid is cloudy, which it should not be, you may clarify it by adding a small portion of isinglass to each bottle. The above receipt will furnish you with half a dozen of punch. The late General Ford, who for many years was the commanding engineer at Dover, koj^t a most hospitable board, and used to make punch on a largo scale, after the following method: He would select three dozen of lemons, the coats of which were smooth, and whose rinds were not too thin; these he wonld peel with a sharp knife into a large earthen vessel, talcing care that none of the rind should be detach ed but that portion in Avliich the cells are placed, contain ing the essential oil; when he had completed the first part of the process, he added two pounds of lump-sugar, and stirred the peel and sugar together with an oar-shaped piece of wood,for nearly half an hour, thereby extracting a greater quantity of the essential oil. Boiling water was next poured into the vessel, and the whole well stirred, until the sugar was completely dissolved. Thelemons were then cut and squeezed,the juice str.ained from the kernels; these were placed in a separate jug, and boiling water poured upon them, the general being aware that the pips were enveloped in a thick mncilagc,full offlavor; liall the 26. Punch h la Ford. (A rcclpo from Benson E. UHI,Esq.,author of TAe Epicuri'a Almanac^

23

PUSrOEI JELLY.

lemoa juice "was now tlirown in; and as soon as the ker nels ^\'Bre free from their transpai-ent coating,their liquor .vas strained and added. The sherbet was now tasted; more acid or more sugar applied as required, and care taken not to render the lemonade too watery. "Rich of the fruit, and plenty of sweetness," was the general's maxim. The sherbet was then measured,and to every three quarts a pint of Cognac brandy and a pint of old Jamaica rum were allotted, the spirit being well stirred as poured in ; bottling immediately followed, and, when completed,the beverage was kept in a cold cellar, or tank, till required. At the general's table I have frequently drunk punch thus made, more than six months old; and found it much improved by time and a cool atmosphere. Make a good bowl of punch, h. la Ford, already de scribed. To every pint of punch add an ounce and a half ofisinglass, dissolved in a quarter ofa pintof water(about half a tumbler full); pour this into the punch whilst quite hot, and then fill your moulds,taking care that they are not disturbed untU the jelly is completely set. Orange, lemon, or cairs-foot jolly, not used at dinner, can be converted into punch jelly for the evening, by fol lowing the above directions, only taking care to omit a portion ofthe acid prescribed in making the sherbet. This preparation is a very agreeable refreshment on a cold.night,but should be used in moderation; the strength ofthe 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. 27. Punch Jelly.

regent's punch.

23

28. Gin Punch. (For bottling.) Following General Ford's plan, as already described, for making sherbet, add good gin,in the proper propor tion before prescribed; this, bottled and kept in a cool cellar or cistern,will be fotmd an econoroical and excellent summer di-ink.

29. Glasgow Punch.

(From a rcclpo in tho possession of Dr.Shclton Mackenzie.)

Melt lump-sugar in cold water,"with the juice ofa couple of lemons, passed through a fine hair-strainer. This ia sherbet, and must be well mingled. Then add old Ja maica rum—one part of rum to five of sherbet. Cut a couple oflimes in two,and run each section rapidly aroimd the edge of thejug or bowl, gently squeezing in some of the delicate acid. This done,the punch Is made. Imbibe.

30. Regent's Punch.

(Fora party oftwenty.)

The ingredients for this'renowned punch are:— 3 bottles champagne. 1 do. Hoekheimer.

1 do. Cm-agoa. 1 do. Oognac» ^ do. Jamaica rum. 2 do. Madeira. 2 do. Seltzer, or plain soda-water. 4 lbs. bloom raisins.

To which add oranges,lemons, rock candy, and instead of water, green tea to taste. Refrigerate with all the icy power of the Arctic. ^ '

24

NATIONAL GUARD SEVENTil EKGDIKNT PUNCH.

31. Regent's Punch.

(Another rcclpc.)

(From iheSordeawB WiM and Liquor Qulde^

pint, each, strong hot green tea, lemon juice, and capillaire.* 1 pint, each, rum, brandy, arrack, and Cura9oa. 1 bottle ofchampagne; mix,and slice a pine-apple into it For still another method ofcompounding this celebrated punch,see recipe No.295,in ":77ie 3fanualfor the Manu facture of Cordials, etc.f in the latter part of this work,

32. Raspberry Punch.

(^romntH'tlp&ln.ihaSordeauaWineandlAquorQuide.')

IL gill of raspberry juice, or vinegar. a lb. lump-sugar. 3^ pints of boiling water.

Infuse half an hour, strain, add ^ pint of porter,^ to 1 pint, each, of rum and brandy (or either 14 to 2 pints), and add more warm water and sugar,if desired weaker or sweeter. A liqueur of glass of Curapoa, noyau, or maras chino, improves it.

4nr 33. National G-uard 7th Regiment Punch.

(UeoIflrgo bar glasa.)

"1 table-spoonful of sugar. Thejuice of a ^ of a lemon. 1 wine-glass of brandy.

1 do. do. Catawba wine. Flavor with raspberry sjrup. FDl the glass with shaved ice. Shake and mix thorough, ♦ See reiypes Nos. 65 and 66.

DRY PUNOH.

25

ly, then ornament with slices of orange, pineapple, and berries in season, and dash with Jamaica mm. This de licious beverage should be imbibed through a straw.

34. St. Charles' Ptinch.

(Use large bar gloss.)

1 table-spoonful of sugar. 1 wine-glass of port wine. 1 pony do. brandy. Thejuice of ^ of a lemon. Fill the tumbler with shaved ice, shake well, and ornap ment with fruits in season, and serve with a straw.

35. 69th Regiment Punch. (In earthen mng.)

^ wine-gl^s of Irish whiskey. ^ do. do. Scotch do, 1 tea-spoonful of sugar. 1 piece of lemon. 2 wine-glasses of hot water. This is a capital punch for a cold night.

36. Louisiana Sugar-House Punch. (From a recipo.in the po3se5.'

To one quart of boiling syrup,taken from the kettles, add whiskey or brandy to suit the "patient." Flavor with the juice of sour oranges.

37. Dry Punch. (From a recipe by SanUna,the celebrated Spanish caterer.)

2 gallons of brandy. water,

tea.

BOCHESTER PUNCH.

26

1 pint of Jamaica rum. ^ do. Cuvayoa. Juice of six lemons. lb. -wbite sugar.

Mix tboroiighly, and strain,as already described in the recipe for ^'Funch d la Ford^ adding more sugar and lemon juice, if to taste. Bottle,and keep on ice for three or four days, and the punch will be ready for use, but the longer it stands, the better it gets.

38. La Patria Punch. (Tora party of twenty.)

(From ftrecipe In the pMsessIon of H.P.Lcbnd,Esq.)

8 bottles of champagne,iced. 1 bottle of Cognac. 6 oranges. 1 pineapple.

Slice the oranges and pineapples in a bowl, pour the Cognac over them, and let them steep for a couple of hours,then in -with the champagne and serve immediately.

39. The Spread Eagle Punch.

1 bottle of Islay whiskey. 1 bottle Monongahela. Lemon peel,sugar and—boiling water at discretion.

40. Rochester Punch.

(For a party of twenty.)

(I^om a recipe in the possession of Boswell Hart,Esq.)

2 bottles of sparkling Catawba. 2 do. do. Isabella. • 1 do. Sauterne.

THIRTY-SECOND REGIMENT OR VICTOEIA PUNCH. 27

2 wine glasses of maraschino. 2 do. do. Curagoa.

Fill the tranquil bowl rsdth ripe strawberries. Should the strawberry season be over, or under,add a few drops of extract of peach or vanilla.

4d. Imperial Punch.

1 bottle of claret. 1 do. soda-water. 4 table-spoonfuls of powdered white sugar, teaspoonful of grated nutmeg.

m

1 liqueur glass of maraschino. About ~ lb. of ice. 3 or 4 slices of cucumber rind. Put all the ingredients into a bowl or pitcher and mW ■well. 42. Thirty-Second Regiment or Victoria Punch.

(For a party of twenty.) (Recipe from the Into Wm. H. Herbert, Esq.)

6 lemons, in slices. i gallon of brandy. ^ do. 1 lb. of white sugar. 1| quart of water. 1 pint of'boiling milk.

Jamaica rum.

Steep the lemons for twenty-four hours in the brandy and rum; add the sugar, water and milk, and when well mixed, strain through a jelly-bag. ^ This punch may be bottled, and used afterward hot or cold. Half the above quantity, or even less, may be made, as this recipe is for a party of twenty.

28

PUNCH GRASSOT.

43. Bocky Mountain Punch. (For a mixed party oftwenty.) (From a recipe in tho poisession ofMajor James Foster.) This delicious punch is compounded as foUcws:

6 bottles ofchampagne. 1 quart ofJamaica rum. 1 pintof maraschino.

...

• •;

6 lemons, sliced. Sugar to taste.

IVTiY the above ingredients in a large punch-bowl,then place in the centre ofthe bowl a large square block ofice, ornamented on top with rock candy, loaf-sugar, sliced lemons or oranges,and fruits in season. This is a splendid punch for New Tear's Day.

44. Punch Grassot.

/The following rccipo wm giron hy hL Orossot,ll.o eminent French comedian of the i'ataia iZoyat, to Mr. Howard Paol,the celebrated "Entertainer," when per forming In Paris.)

1 wine-glass of brandy. 6 drops of Cura9oa. 1 do. acetic acid. 2 teaspoonfuls ofsimple syrup. 1 teaspoonful ofsyrup ofstrawberries. jofa pint of water. The peel of a small lemon, sliced.

Mix,serve up with ice, in large goblet, and,if possible, tarnish the top with a slice of peach or apricot. In cold weather this punch is admirable served hot.

29

NON-SUCH PUNCH.

45. Light Guard Punch.

(For tt partyoftwenty.)

8 bottles ofchampagne. 1 do. pale sherry. 1 do. Cognac. 1 do. Santerne.

1 pineapple, sliced. 4 lemons, do' Sweeten to taste, mix in a punch-bowl, cool with a large lump ofice, and serve immediately.

46. Philadelphia Fish-House Punch.

(From n rocipo In tlio possession of Charles O.T.elnnd,Esq.)

J pint oflemon juice. J lb. of white sugivr. 1 pint of mixture.* 2^ pints of cold water. The above is generally sufficient for one person.

47. Non-Such Punch.

6 bottles of claret.

«

.•>,

6 do. soda-water. 1 do. brandy. 1 do. sherry. 1 pint ofgreen tea. Juice of three lemons: ^ of a pineapple cut up in small pieces. Sweeten with white sugar to taste. Strain a h--£tle im mediately. Keep for one month before using. •To mnlco this mixture,take i pint of peach brandy,*pintofCognac'.^raDdy,and t pintofJamaica rum.

'U .