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

NECTAE PUNCH.

72. Apple Punch. Lay in a china howl slices'of apples and lemons altor^ nately, each layer heing thickly strewed with powdered sugar. Pour over the fruit, when the bowl is halffilled, a bottle of claret; cover, ajid let it stand six hours. Then pour it through a muslin bag,and send it up immediately. 73. Ale Punch. A quart of mild ale, a glass of white wine,one ofbrandy, one of capillaire, the juice of a lemon, a roll of the peel pared thin, nutmeg grated on the top, and a bit oftoasted bread. 74. Cider Punch.* On the thin rind of half a lemon pour half a pint of sherry; add a quarter of a pound of sugar, the juice of a lemon,a little grated nutmeg, and a bottle of cider - mix it well, and,if possible, place it in ice. Add,before''sent in, a glass of brandy, and a few pieces ofcucumber rind. Infuse the peel of fifteen lemons in a pint and a half of rum for forty-eight hours, add two quarts of cold water with three pints of runi, exclusive of the pint and a half• also the juice ofthe lemons, with two quarts of boiling-hot milk,and one grated nutmeg; pour the milk on the above, and let it stand twenty-four hours,covered close; add two pounds and a half of loaf-sugar; then strain it through a flannel bag till quite fine, and bottle It for use. It is fit to use as soon as bottled. 75. Nectar Punch.