1887 The bar-tender's guide

ESSENCE OF WI3TE PU^CH.

127

gallons of plain syrup.

8

pint of tincture of lemon peel. pint of raspberry juice.

3^

>4 pint of caramel. Mix the whole together, and run it through a flannel bag. Some add a dessert-spoonful each of tincture of cloves and tincture of cinnamon. Punch thus prepared may be used either as a hot or cold drink; by mixing it half and half with boiling or cold water, or pouring the punch into a tumbler filled with cracked ice, it makes a pleasant and refreshing drink. See page 118 and 119 for directions how to prepare the tinctures. Essence of Arrack Punch for Bottling. Take 1% gallon of Batavia arrack. 3 gallons of spirits (70 per cent.). 3 gallons of plain syrup. % pint of tincture of lemon peel. Mix all together, and it is ready for immediate use.

Essence of "Wine Punch for Bottling.

Take 5

gallons of Port or Marseilles wine.

\% gallon of spirits (70 per cent.). 3 gallons of plain syrup. 3 ounces of tartaric acid. 3 ounces of tincture of allspice, see page 120. First dissolve the tartaric acid in a portion of the spirits; mix that with the remainder of the spirits, and add the other ingredients.