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76. Orange Punch.
From a roclpo in the"J?orrfe<zMaj Wint aiid Liquor Quidt^
The juice of3 or 4 oranges.
*
The peel of 1 or 2 do.
3 lb. lump-sugar.
31 pints of boiling water.
Infuse half an hour, strain, add ^ pint of porter; f to 1
pint each,rum and brandy (or either alone 1^ to 2 pints),
and add more warm wat<5r and sugar,if desired weaker or
sweeter. A liqueur glass of Curajoa,noyau,or maraschino
improves it. A good lemon punch may be made by sub
stituting lemons instead of oranges.
77. Imperial Raspberry"Whiskey Punch,
For the recipe to make this punch,see No.292 in"The
Manualfor the Manufacture of Cordials, etc.f in the
end ofthis work. This recipe is for 10 gallons.
78. Kirschwasser Punch.
See recipe No. 293,in"The MaJiualfor the Manu
facture of Cordials, etc.,'" in the latter part of this book.
This recipe is for 10 gallons.
79. D'Orsay Punch.
See recipe No. 294 in"The Manualfor the Ifanufac-
ture of Cordials, etc.," in the latter part of this boOk.
This recipe is for 10 gallons.