1887 The bar-tender's guide

PEEPARED PUXCH AXD PU3TCE ESSENCES.

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of the fruit steeped in it, the infusion is drawn off and sugar added ; then filtered and bottled.

Aromatic Tincture.

Take 1 ounce of ginger.

1 ounce of cinnamon. 1 ounce of orange peel. % ounce of valerian. 2 quarts of alcohol.

Macerate the ingredients in the alcohol in a close vessel for fourteen days, then filter through filtering paper. This is sometimes employed to give a flavor to milk punch, but it must be used with precaution. Ten drops are sufficient for a pint of punch.

PREPARED PUIsCH AKD PUKCH ESSENCES.

A glass of punch, with all the et ceteras, is an excel- lent thing ; the main difficulty about it is that, outside of a well-appointed bar-room, the necessary ingredients are not usually found ready to hand at the moment when they are indispensable ; and, even under the most favorable circumstances, it is not every one that knows the precise proportions and happy blending of flavors that constitute a perfect glass of punch. The enlightenment of the present day is full of short-cuts to comfort, and all the impediments in the