1933 American Bar Guide by R C Miller

'Ii'his is a composition worthy of a king, and the mate– rials are admirably blended; the inebriating effects of the spirits being deadened by the tea, whilst the jelly softens the mixture, and destroys the acrimony of the acid and sugar. The whites of a couple of eggs well beat up to a froth, may be substituted for the jelly where that is not at hand. If the punch is too strong, add more green tea to taste. 59. Century Club Punch Two parts of old Santa Cruz rum; one part of old ] amaica rum; five parts water; lemon and sugar. This is a nice punch. 60. Duke of Norfolk Punch In twenty quarts 0£ French brandy put the peels of thirty lemons and thirty oranges, pared so thin that not the least of the white is left. Infuse twelve hours. Have ready thirty quarts of cold water that has boiled; put to it fifteen pounds of sugar; and when well mixed, pour it upon the brandy and peels, adding the juice of the oranges and 0£ twenty-four lemons; mix well, then strain through a very fine hair-sieve, into a very clean banrel that has held spirits, and put in two quarts of new milk. Stir, and then bung it Close; let it stand six weeks in a warm cellar; bottle the liquor for use, observing great care that the bottles are perfectly clean and dry, and the corks of the best quality, and well put in. This liquor will keep many years, and improve by age. (Another way) Pare six lemons and three oranges very thin, squeeze the juice into a large teapot, put, to it two quarts of 21