1883 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks (1976 edition)

PUNCn À LA FOED.

21

quart of old Jaraaica runi mtb two of French brandy, and put the spirit to the milk, stirring it for a short tiiue ; let it stand for an hour, but do not suffer any one of delicato appetite to see the mélange in its présent state, as the sighi might create a distaste for tho punch whcn perfected. Filtei through blotting-paper into bottles ; and should you find tbat the liquid is cloudy, whicb it should not be, you may clarify it by adding a small portion of isingîass to eacb bottle. The above receipt will furnisb you with half a dozen of punch. The late Général Ford, who for many years was tho commanding engiueer at Dover, kept a most hospitable board, and used to make punch on a large seale, after tho following method : He would Select three dozen of leraons, the coats of which were smooth, and whose rinds were not too thin * these heTvould peel ^vith a shax-p knife into a large earthon vessel, taking care that noue of the rind should be detach- edbut that portion in -«rhich the cells are placed, contain' ing the essential cil ; when he had completed the fîrst part of the process, he added two pounds of lump-sugar, and stirred the peel and sugar together with an oar-shaped piece of wood, for neavly half an hour, thereby extracting a greater quantity of the essential oil. Boiling water was next poured into the vessel, and the whole well stirred, until the sugar was completely dissolved. The lemons were then eut and squeezed, the juice strainedfrom the kernels; these were placed in a separate jug, and boUing water poured upon them, the général being aware that the pipa were enveloped in a tbick mucUage, full of flavor ; half tho 20. Punch à la Ford. (A iredpo from Bcn&onE. Hlll, Esq., anthor of TAéBpiaur^t AlmatiM.}