1933 American Bar Guide by R C Miller

ing hot, and set the jug upon the hob for twenty minutes. Strain the liquor through a fine sieve into a large bowl; pour in a bottle 0£ capillaire, half a pint of sherry, a pint of Cognac brandy, a pint of old Jamaica rum, and a quart oJ orange shrub; stir well as you pour in spirit. If you find it requires more sweetness, add sugar to )Our taste.

64. Uncle Toby Punch (Engli sh)

Take n.vo large fresh lemons with rough skins, quite ripe, and some large lumps of double-refined sugar. Rub the sugar over the lemons till it has absorbed all the yellow part of the skins. Then put into the bowl these lumps and as much more as the juice of the lemons may be supposed to require; for no certain weight can be men– tioned, as the aciditv of a lemon cannot be known till tri ed, and therefore this must be determined by the taste. Then squeeze the lemon juice upon the sugar; and, with a bruiser press the sugar and the juice pauticularly well toge ther, fo1i a great deal of the richness and fine flavor of the punch depends on this rubbing and mixing process being thoroughly performed. Then mi;x this up very well with boiling water (soft water is best) till the whole is rather cool. When this mixture (which is now called the sherbet) is to your taste, take brandy and rum in equal quantities, and put them to it, mixing the whole '"'.ell together again. The guantity of liquor must be accordmg to your taste; two good lemons are generally enough to make four quarts of punch, includ ing a quart of liquor, with half a pound of sugali ; but this depends much on taste, and on the strength of the spirit. A - the pulp is disagreeable to some persons, the sherbet may be strained before the liquor is put in. Some strain the lemon before they put it to the sugar, which is im– proper, as, when the pulp and sugar are well mixed to– ge ther, it adds much to the richness of the punch. 23