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OXFOED PUNCH.
dy, one of white wine, and one of milk, and one pound
and a quarter of sugar. Let it be mixed, and then cover
ed for twenty-four hours, strain through a
jelly-b.agtill
clear, then bottle it.
. 4
61. Queen Punch.
Puttwo ounces of cream of tartar, and the juice and
parings of two lemons, into a stone jar; pour on them
seven quarts of boiling water,stir and cover close. When
cold, sweeten with loaf-sugar, and straining it, bottle and
cork it tight. This is a very pleasant liquor, and very
wholesome; but from the latter consideration was at one
time drank in such quantities as to become injurious. Add,
in bottling, half a pint of rum to the whole quantity.
62. Gothic Punch.
(For a party often.)
(From a recipe in the possession of Bayard Taylor,Esq.)
Four bottles still Catawba; one bottle claret, three
oranges, or one pineapple, ten table-spoonfuls of sugar.
Let this mixture stand in a very cold place, or in ice, for
one hour or more,then add one bottle of champagne.
63. Oxford Punch.
We have been favored by an English gentleman with
the following recipe for the concoction of punch as drunk
by the students of the University of Oxford:
Rub the rinds of three fresh lemons with loaf-sugar till
you have extracted a portion of the juice; cut the peel
finely off two lemons more,and two sweet oranges. Use
the juice of six lemons, and four sweet oranges. Add six
glasses of calf's-foot jelly; let all be put into a large jug.