1895 The American Bar-Tender by R. C. Miller

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

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

e.s

completely dissolved. me

Soueezed the juice strained from the kernels, these

' ' .

a 1„,T md boiling water poured

were placed in a separate jug,

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 • t-i

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 ,

-!«