1887 The bar-tender's guide

78 THIRTY -SECOND EEGIME^T OR VICTORIA PTOCH.

Imperial Punch.

(One quart of punch.)

Take 1 bottle of claret.

1 bottle of soda-water. 4 table-spoonfuls of powdered white sugar dis-

solved in a little of the soda-water.

yi tea-spoonful of grated nutmeg. 1 liqueur-glass of Maraschino. About % pound of ice. 3 or 4 slices of cucumber rind* Put all the ingredients into a pitcher and mix welL

Thirty-Second Regiment or Victoria Punch.

(For a party of twenty.)

(Eecipe from the late "William H. Herbert, Esq.)

Take 6

lemons, in slices. % gallon of brandy.

gallon of Jamaica rum. pound of white sugar.

1

\% quart of water. 1

pint of boiling milk. Steep the lemons for twenty-four hours in the brandy and rum ; then add the sugar, water and milk, and when well mixed, strain through a jelly-bag. This punch may be bottled, and used afterward hot or cold. Half the above quantity, or even less, may be made, as this recipe is for a party of twenty.