1888 Harry Johnson's new and improved bartender's manual (1888)

~ 85- 6 Oranges, cut up into slices; 1 box of Strawberries; 2 Lemons, cut up in slices; mix well with a spoon, and add 4 bottles of Champagne;- 1 bottle of Brandy ; stir up well with a spoon or ladle, and surround the bowl with ice; senre it into a wine glass in such a manner, that each customer will have a piece of the above fruit. 194. PRUSSIAN GRANDEUR PUNCH. (Use a large bowl.) l1/2 lb. of loaf sugar; 6 Lemons, cut in slices; 1 gill of Anisette; 1 bottle Berlin Kiimmel; 6 Oranges sliced; 1· bottle of Kirschwasser; i f2 gallon of water; 6 bottles of Nordhauser Brantwein; 1 gill of Cura(,loa; stir up well with a punch ·ladle, and surround the bowl with ice, and serve in a wine glass. 1 bottle of Pale Sherry, 1 bottle of Madeira wine; 1 gill of Maraschino;

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195. EMPIRE PUNCH. (Use an extra large bo~l.)

Rub the peel of 4 fine lemons, and also the peel of two oranges, until it has absorbed all the yellow part of the lemon and orange. l1/2 lb. of lump sugar ; 1 Pineapple, cut in slices; 12 fine oranges, cut in slices; 1 box of Strawbenies;