1895 American Bar-Tender by R. C. Miller

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SEE I'AGKS I to 6.

and put the spirit to the milk, stirring it for a short time; let it stand for an hour, but do not suffer any one of delicate appetite to see the melange in its pres ent state, as the sight might create a distaste for the punch when perfected. Filter through blotting-paper into bottles; and should you find that the liquid is cloudy, which it should not be, you may clarify it by a small portion of isinglass to each bottle. The above receipt will furnish you with half a dozen of punch. 26. Punch a la Ford, The late General Ford, who for many years was the commanding engineer at Dover, kept a most hospitable board, and used to make punch on a large scale, after the following method : , ^ £ He would select three dozen of lemons, the coats of - ^vhich were smooth,and whose rinds were not too thin; WCIC rjiiivjunij , 1 ,|.e,e he would peel with• sl."P "S these n wu iu ^ i i ij earthen vessel, taking care that none ^he rind should be detached but that portion m which the ® placed, containing the essential od; when he had com- ied the first part of the process, he added two pounds lump-sugar, and stirred the peel and sugar together ' U .uH ru-pce of wood for nearly half an ,v,th an oar shaped piece o , hour, thereby e.xtracting a greater qua y ,o».i.l oil. Boiling water wa, »e« ^ P-.el and the whole well stirred, until the sugar was ve.s n completely dissolved. me Soueezed the juice strained from the kernels, these ' ' . a 1„,T md boiling water poured were placed in a separate jug, t 1 _ . . „ fioop thp nins were ' p' eral being aware that the pips were upon them, the General be g n in oeiit-io-' v,„n: 1 1 • t-i n iw miicila^'"e, full of flavor , halt enveloped in a thick muciiaoe, ". . ,1,wrtvvn in: and as soon as the lemon juice was now thrown i ,

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