1864 Bar Tender's Guide price $2 00 by Jerry Thomas

DUKE OF KOEFOLK rUKCH.

33

This is a composition ^vorlhy of a king, and the mate rials are admirably blended; the inebriating effects of the spirits being deadened by the tea, whilst the jelly softens tJie mixture, and destroys the acrimony of the acid and sugar. The 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. 59. Century Club Punch. Tuo parts old St. Cruz rum; one part old Jamaica rum, five parts water; lemons and sugar acl lib. This is a nice punch. 60. Duke of Norfolk Punch. In twenty quarts ofFrench 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 it fifteen pounds of double-refined sugar; and when well mixed,pom it upon the brandy and peels,adding the juice of the oranges and of twenty-four lemons; mix well, then strain through a very fine hau--sieve, into a very clean barrel that has held spirits, and put in two quarts of new milk. Stir, and then hung it close; lot it stand six weeks in a warm cellar; bottle the liquor for use, observing great care that the bottles are perfectly cle.an and di'y, and the corks of the best quality, and well put in. This liquor will keep many years, and improve by age.

(Another wny.)

Pare six lemons and throe oranges very thin, squeeze the juice into a largo teajiot, put to it two quarts of bran- 2*