1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

OXFuED PUXCH. 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 tUJ elear, then bottle it, 61. Queen Punch. Put two ounces of cream of tartar, and the juice and paiings of two lemons, into a stone jar; pom- on them seven quarts of boiling water,stir and cover close. When cold, sweeten with 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 nrm to the whole quantity. ' Four bottles still Catawba; one bottle claret, tliree 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 the University of Oxford: Eub 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 six lemons, and four sweet oranges. Add six glasses of calfs-footjelly; let all be put into a large jug, 62. Gothic Punch, (For a party often j (From a recipe in thr poasesslon of Bayard Taylor,Esq.)