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

DtJKE OF NOEFOLK PUNOH.

33

This is a composition worthy of a Idng, and the mato riais are admirably blended; tbe inebriating effects of tht. fipirits being deadened by tbe tea, whîlst tbe jelly softena tbe raiyture, and destroys tbe acrimony of tbe acid and Bugar. The wliites of a couple of eggs "well beat up to a frotb, may be substituted for tbe jelly wbere that is riot at hand. If tbe punch is too strong, add more green tea to taste. ' 59. Century Club Punch. Two parts old St. Cruz rum ; one part old Jamaica rum, five parts water ; lemons and sugar ad lïb. Tbis is a nice punch. In tTV^enty quarts of French brandy put tbe peels of tbir- ty lemons and tbirty oranges, pared so thin tbat not tbe least of tbe wbite is lefb. Infuse twelve hours. Have ready tbirty quarts of coîd water tbat bas boiled ; put to ît fifteen pounds of double-refined sugar ; and wben well mixed, pour it upon tbe. brandy and peels, adding tbe juice of the oranges and of twenty-four lemons ; mix well, tben straîn tbrougb a very fine bair-sieve, into a very clean barrel tbat bas beld spirits, and put in two quarts of new milk. Stir, and tben bung it close ; let it stand six weeks ii^ a warm ceîlar ; bottle tbe bquor for use, observing gren oare tbat tbe bottles are perfectly clean and dry, and th'-^" corks of the best quality, and well put in. Tbis liquor will keep many years, and improve by âge. 60. Duke of Norfolk Punch.

(Anotbor way.)

Pare six lemons and three oranges very thin, squeezc the juice into a large teapot, put to it two quarts of b'-an-