1862 The Bartender's Guide price $2,50 by Jerry Thomas

DUKE OF NORFOLK PUNCH.

33

This is a composition worthy of a king, and the mate- rials are admirably blended ; the inebriating efiects of the spirits being deadened by the tea, whilst the jelly softens the niixtui-e, and desti'oys the acrimony of the acid and sugar. Tiie whites of a couple of eggs well beat up to a froth, may be substituted for the jelly where that is not at hand. If the punch is too strong, add more green tea to

taste.

Century Club Punch.

59.

Two parts old St. Cruz rum ;

one part old Jamaica rum,

five parts water; lemons and sugar ad lib.

This is a nice

punch.

60. Duke of Norfolk Punch. In twenty quarts of French brandy put the peels of thir- ty lemons and thirty oranges, pared so thin that not the least of the white is left. Infuse twelve hours. Have ready thirty quarts of cold water that has boiled ; put to mix well, then strain through a very fine hair-sieve, into a very clean barrel that has held spirits, and put in two quarts of new milk. Stir, and then bung it close ; let it stand six weeks in a warm cellar ; bottle the liquor for use, observing great care that the bottles are perfectly clean and dry, and the corks of the best quality, and well put in. This liquor will keep many years, and improve by age. it fifteen pounds of double-refined sugar ; and when well mixed, pour it upon the brandy and peels, adding the juice of the oranges and of twenty-four lemons ;

(Another way.)

Pare six lemons and three oranges very thin, squeeze the juice into a large teapot, put to it two quarts of W"an