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

HOT BIIAKDV A^'D liUil PUNCH.

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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.