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

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185

294. Punch, d'Orsay.

24lemons,the yellow rinds only. 24 oranges, do. do. do.

Cut; macerate for 24 hours with 4 gallons of fourth- proof brandy (see Ko.o); then make a syi-up of 12 lbs. of sug.ar boiled (see No. 1) with 6 gallons of water and the juice of 24 oranges and 12 lemons; skim and miy all together and filter. (See No. 3.)

295. Punch,Regent.

14lemons,the rinds only. 14 oranges, do. do. . 184- di'achms of ground cinnamon. a. do. do. cloves. 2 do. do. vanilla.

Cut; macerate for 24 hours with 2 gallons of pure Cog nac, and 2 gallons of pure Jamaicarum (see No.5). Strain, press, and add 12 lbs. of sugar, boiled with 6 gallons of water; skim,and add to the syrup 2 ounces of green tea; let it cool, and add the juice of 60 lemons and 14 oranges. Filter. (See No. 3.)

296. Punch,Roman.

The juice of 84 lemons must be beaten to a froth with 42 eggs; then add to it 1^ gallon of boiling syi-up, l^ gallon of Cognac, gallon of Jamaica rum,2 gallons of sherbet, maraschino (see No.329),and 1 gallon of maras- quino di Zara. (See No.282.)

297. Punch,Rum. (Essence of!)

631 lbs. ofsugar. 31 gallons of water.