1872 The Gentleman's Table Guide (2nd edition)

The Gentleman's Table Guide. 23

punch will be ready to serve. It is veryimportant in making good punch that all the ingredients are thoroughly incorporated; and, to ensure success, the process of mixmg must be diligently attended to. Allow a quart for4 persons, but the capacities of persons for (his kind of beverage are generally supposed to vary considerably. NoI'E.—A clergyman is mentioned by Fielding who pre ferred punch to wine for the reason that the former was nowhere spoken against in Scripture. A great variety of punch can be made by substituting dilfcrent wines and spirits —snob as"regent punch," made with champagne,See. But of all the varieties for a summer drink the North American mintjulep, No.63,is the mostinviting. No. 32.—THE UNIVERSITY PUNCH. 6 fresh lemons, rub the rinds on loaf sugar till you have absorbed all the yellow part, add*'the juice, the peel of 3 Seville oranges and the juice, a pot of red cur rant or guava jelly, dissolved; pour over the in gredients 1 pint of boiling water, stand thejug in a pan of boiling water, and add 1 pint cognac brandy,1 do. old rum,1 do. capillaire, 3 glasses of cnracao or orange brandy, 3 do. sherry. Let the mixture stand for 20 minutes, strain off, and add 3 pints of boiling water and the peel of a lemon cut thin. Note.—Asthe sugar is impregnated with the lemon rind scrape it off with a knife from the lumps of sugar.