1903 The Flowing Bowl by Edward Spencer

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PUNCH

The sugar being melted with a little cold water, the artist squeezed about a dozen lemons through a wooden strainer, and then poured in water enough almost to fill the bowl. In this state the liquor goes by the name of sherbet, and a few of the connoisseurs in his immediate neighbourhood were requested to give their opinion of it—for in the mixing of the sherbet lies, according to the Glasgow creed at least, one half of the whole battle. This being approved by an audible smack from the lips of the umpires, the rum was added to the beverage, I suppose in something about the proportion of one to seven . Hech sirs ! Or does it mean seven of rum to one of the spring Last of all the maker cut a few limes, and running each section rapidly round the rim of his bowl, squeezed in enough of this more delicate acid to flavour the whole composition. In this consists the true tour-de-maitre of the punch-maker. Classical Sherbet is a very ancient beverage, and from the sustain ing powers of the calves'-foot jelly (under what heading, amongst punch ingredients, does this come, by the way ?) inserted therein might fairly pose as meat and drink. Extract the juice from the rind of three lemons, by rubbing loaf-sugar on them. The peeling of two Seville oranges and two lemons, cut extremely Oxford Punch or