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

d'oksat pcircH.

39

76. Orange Punck

From arccSpo In tho ^^Sordeaux Wine and Liquor OuidtP

Thejuice of3 or 4 oranges. The peel of 1 or 2 do. f lb. lump-sugar. pints of boiling water.

Infuse half an hour, strain, add pint of porter; f to 1 pint each,rum and brandy (or cither alone H to 2 pints), and add more warm water and sugar, if desired weaker or sweeter. A liqueur glass of Curagoa,noyau,or maraschino improves it. A good lemon punch may be made by sub stituting lemons instead of oranges. 77. Imperial Raspberry"Whiskey Punch. For the recipe to make this punch, see No. 292 in"The Manualfor the Manufacture of Cordials^ etc." in the end of this work. This recipe is for 10 gallons. 78. Kirschwasser Punch. See recipe No. 293,in"The Manualfor the Manu facture of Cordials., etc." in the latter part of this book. This recipe is for 10 gallons. 79. D'Orsay Punch. See recipe No.294 in"The Manualfor the Manufac ture of Cordials., etc." in the latter part of this book. This recipe is for 10 gallons.