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

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76. Orange Punch. From tt rccipc 1q tho"Bordeaux IViM and Liquor OuidtJ*

Thejuice of3 or 4 orunges. The peel of 1 or 2- do. I lb. lunip-siigur. 3i pints of boiling -water.

Infuse half an hour, strain, add 4 pint of porter; J to 1 pint each, rum and brandj(or cither alone 14 to 2 pints), and add more warm water and sugar,if desired weaker or sweeter. Aliqueur glass of Cura5oa,noyau,or maraschino improves it. A good lemou punch may be made by sub stituting lemons instead of oranges.

77. Imperial E-aspberry"Whiskey Punch,

For the recipe to make this punch, see No. 292 in"The Manualfor the Mamifacture of Cordials^ etcf in the end of this work. This recipe is for 10 gallons.

78. Kirschwasser Punch.

See recipe No. 293, in "The Mayiualfor the Manu facture of Coi'dials, eifc.," in the latter part of this book. This recipe is for 10 gallons. 79. D'OrsayPunch. See recipe No. 294 in"The Manualfor the Manufac ture of Cordials, in tlio latter part of this book. This recipe is for 10 gallons.