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

35

0HCLE TOBY PUECH.

and stir well together. Pour in two quarts of water boil ing hot, and set thejug upon the hob for twenty minutes. Strain the liquor through a fine sieve into a large bowl; pour in a bottle of capiUaire,* half a pint of sherry,a pint of Cognac brandy,a pint of old Jamaica rum,and a quart of orange shrub; stir well as you pour in the spirit. yon find it requires more sweetness,add sugar to your taste.

64. Uncle Toby Punch.

(English.)

Take two large fresh lemons with rough skins, quite ripe, and some large lumjis of double-refined Bugar. Rub the sugar over thelemons till it has absorbed all the yellow part of the skins. Then put into the bowl these lumps, and as much more as the juice of the lemons may be sup posed to require; for no certain weight can be mentioned, as the acidity of a lemon cannot be known till tried, anc therefore this must be determined by the taste. Then squeeze thelemon juice upon the sugar; and,with a bruiser press the sugar and the juice particularly weh together,for a great deal of the richness and fine flavor of the punch depends on this rubbing and mixing process being thoroughly performed. Then mLx this up very well with *65. CapiUaire.—VvA a wiue-glass of CuraQoa into a pint of dariQod gyrnp, shako them well together, and pour it into tho proper sized bottles. A tea-spoonful in a,glass of fair water makes a pleasant eaa sucrd, 66. Another revCpefor making CapiUaire.—To one gallon of water add twenty-eight pounds of loaf-sugarj put both over tho fire to simmer; when milk-warm add tho whites of four or fivo oggSj well beaten; aa these simmer with tho syrup, skim it well; then pour it olf, and flavoi It with orange-flower water or bitter almonds, whichever you prefer.