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

34

oxroRn pctnch.

dy, one of white wine, and one of milk, and one pound, and a quarter of sugar. Let it be mixed, and then cover ed for twenty-four boors, strain througb a jelly-bag till clear,then bottle it. 61. Q,iieen Punch. Put two ounces of cream of tartar, and tbe juice and parings of two lemons, into a stone jarj pour on them seven quarts of boiling water,stir and cover close. When cold, sweeten with loaf-sugar, and straining it, bottle and cork it tight. This is a very pleasant liquor, and very wholesome; but from the latter consideration was at one time drank in such quantities as to become injurious. Add, in bottling, half a pint of rum to the whole quantity. Four bottles still Catawba; one bottle claret, three oranges, or one pineapple, ten table-spoonfuls of sugar. Let this mixture stand in a very cold place, or in ice, for one hour or more,then add one bottle of champagne. "63. Oxford Punch. We have been favored by an English gentleman with the following recipe for tbe concoction of punch as drunk by the students of the University of Oxford: Rub the rinds of three fresh lemons with loaf-sugar till you have extracted a portion of the juice; cut the peel finely off'two lemons more, and two sweet oranges. Use the juice of six lemons, and four sweet oranges. Add six glasses of calfs-foot jelly; let all be put into a large jug. 62. G-othic Punch. (For a party often.) (From a recipe in the possession of Bayard Taylor,Esq.)