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

31

OXFOliD ruNcii.

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 hours, strain through a jelly-bag till ?lear, then bottle it. Queen Punch. Put two ounces of cream of tartar, and the juice and parings of two lemons, into a stone jar; pour on them scA'en 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 bottlmg, half a pint of rum to the whole quantity. ^ 61. Four bottles still Catawba; one bottle claret, thr^e oranges, or one pineapple, ten table-spoonfals of sugar. Let this mixture stand in a very cold place, or in ice, for one hour or more, then add one bottle of c^iampagne. Oxford Punch. We have been favored by an English gentleman with the following recipe for the 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 ->f calf s-foot jelly; let all be put into a large jug. 63. 62. Gothic Punch. (For a party of ten.) (From a recipe in the possession of Bayard Taylor, Esq.)