1895 American Bar-Tender by R. C. Miller

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SEE PAGES I to 6.

159 in 7 gallons of water for 5 minutes; strain, add when, cool 2 gallons of whiskey, and i gallon of raspberrj-- syriip.

268. Punch, Kirschwasser.

ssyi lbs. of white-sugar. 3V2 gallons of water.

Boil to the crack; add gallons of lemon juice;stir till getting clear, then put it in a clean tub, add when cold 5 gallons of kirschwasser. Filter.

269. Punch, d'Orsay.

24 lemons, the yellow rinds only. 24 oranges, do. do.

Cut; macerate for 24 hours with 4 gallons of fourth- proof brandy; then make a syrup of 12 lbs. of sugar boiled with 6 gallons of water and the juice of 24. oranges and 12 lemons; skim and mix all together and filter. 270. Punch, Regent. 14 lemons, the rinds only. 14 oranges, do. do. 18% drachms of ground cinnamon. yi do. do. cloves. 2 do. do. vanilla.' Cut; macerate for 24 hours with 2 Cognac, and 2 gallons of pure Jamaica rum. press, and add 12 lbs of sugar, boiled with 6 gallons of water; skim, and add to the syrup 2 ounces of green tea; let it cool, and add the juice of>60 lemons and 14 oranges. Filter. gallons of pure Strain,