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

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OXFuBD PUNCH. dy, one of white Avine, and oue of niilk, and one pound and a qnarter of sugar. Let it be mixed, and tben cover- ed for twenty-four hours, strain through a jelly-bag till alear, then bottle it. 61. Queen Punch. Put t'wo cnnces of cream of tartar, and the juice and parings of two lemons, into a stone jar; pouronthera Beven quarts of boiling water, stir and cover close. When cold, sweeten witli loaf.sugar, and straining it, bottle and cork it tight. Tbis is a very pleasant liquor, and very wholesome ; but from the latter considération was at one time drank in such quantities as tobecome injurions. Add, inbottling, half a pint of rum to the whole quantity. (Ppom a recipeIn thr possession of Boyard Taylor, Esq.) Four bottles still Catawba; one bottle claret, three 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 bave been favored by an English gentleman with tbe following recipe for tbe concoction of punch as drunk by the stiidents of the TTniversity of Oxford: Rub the rinds of three fresh lemons ^vith loaf-sngar till you have extracted a portion of the juico; eut the peel finely off two lemons more, and two sweet oranges. Use the juiee of six lemons, and four sweet oranges. Add six glasses 3f calf8-foot jelly; let aJl be put into a large jug, 62. Gothic Punch. (For a party often.)