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

BISHOP. n Mix well,ornament with berries in season,and cool with shaved ice. 177. Locomotive. Put two yolks of eggs into a goblet with an ounce of honey, a little essence of cloves, and a liqueur-glass of Cara9oa; add a junt of high Burgundy made hot, whisk well together, and serve hot in glasses. A favorite beverage, made with claret or port. It is prepared as follows: roast four good-sized bitter oranges till they are of a pale-brown color, lay them in a tureen, and put over them half a pound ofpounded loaf-sugar,and three glasses of claret; jiiace the cover on the tureen and let it stand till the next day. When required for use, put the tureen into a pan of boiling water, press the oranges with a spoon,and run the juice tiirough a sieve; then boil the remainder of tlie bottle of claret, taking care that it does not burn; add it to the strained juice, and serve it warm m glasses. Port wine will answer the jjurpose as well as claret. "Bishop" is sometimes made with the above materials, substituting lemons instead of oranges, but this is not often done when claret is used. See recipe No 38,in "77ic Manualfor the Manufacture of Cordials^ etc.f at the latter part of this work. 178. Bishop. (A la Prusso.)

179. Bishop.

(Another recipe.) Stick an orange full of cloves, and roast it before a fire. When brown enough,cut it in quarters,and pour over it a quart of hot port wine,add sugar to the taste,let the mix ture simmer for lialf an hour.