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

34 -

OXi'ORD PUKCU.

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 clear, then bottle it.

61. Queen Punch.

Put two ounces of cream of tartar, and the juice and parings of two lemons, into a stone jar; pouronthera seven quarts of boiling water,stir and cover close. "When cold, sweeten witli loaf-sugar, and straining it, bottle and cork it tight. This is a very pleasant liquor, and very wholesome; butfrom the latter consideration was at one time drank in such quantities as to become-injurious. Add, in bottling, half a pint of rum to the whole quantity.

62. G-othic Puuch.

(For a party often.)

(From arecipe in the possession of Baynrd Taylor,Esq.)

Four bottles still Catawba; one bottle claret, three oranges, or one pineapple, ten table-spoonfuls of sugar. Let this mixture stand in a very cold place, or in ice, for one hour or more, then add one bottle of champagne. 63. 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 tin; XTnivorBity 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 sis lemons, and four sweet oranges. Add six glasses of calf's-foot jelly; let all be put into a large jug,