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

- 97- take it off, and when lukewarm, add 1/2 gill 0£ brandy to every pint of shrub. Bottle tight. A little shrub mi."'i:ed with ice water makes a deEcious drink. Shrub may be made of Cherry · or Raspberry juice by this method, but the quantity of sugar must be r educed . 231. PUNCH A LA FORD. (For bottling.) The lemons should have smooth rinds; peel the yellow rinds off quite thin with a sharp - knife, place them in an earthen vessel ; add the sugar, and stir thoroug·hly for nearly half an hom with a fiat piece of wood to extract the essential oil. Pom· on boiling water, and stir until the sugar is completely dissolved. · Cut and squeeze the lemon, straining the juice from the pits. Place the pits in a jug ·and pour boiling water upon them to obtain the mucilage in which they are enveloped. Pom 1/2 of the lemon juice into the syrup, strain the water from the pits, and add it also to the syrup, taking cu.re that the syrup is not too watery. Next, add more sugar or lemon juice, to make the mixtme according to taste. Lastly, add and stir in the above amount of spirits into every 3 qts. of lemonade, and bottle. This punch improves by age, if kept in a cool cellar. 232. ORANGE PUNCH. 3/4 pint of Rum; 3 dozen Lemons; 1 pint of C9gnae; 2 lbs. of loaf sugar; 1 pint of Jamaica rum;

5 / 4 pint of Brandy; l/2 pint of Porter ; 3 1/2 pints of boiling water;

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