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31
OXFOliD
ruNcii.
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-bag
till
?lear,
then
bottle
it.
^
61.
Queen
Punch.
Put
two
ounces
of
cream
of
tartar,
and
the
juice
and
parings
of
two
lemons,
into
a
stone
jar;
pour
on
them
scA'en
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
bottlmg,
half
a
pint
of
rum
to
the
whole
quantity.
62.
Gothic
Punch.
(For
a
party
of
ten.)
(From
a
recipe
in
the
possession
of
Bayard
Taylor,
Esq.)
Four
bottles
still
Catawba;
one
bottle
claret,
thr^e
oranges,
or
one
pineapple,
ten
table-spoonfals
of
sugar.
Let
this
mixture
stand
in
a
very
cold
place,
or
in
ice,
for
one
hour
or
more,
then
add
one
bottle
of
c^iampagne.
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
->f
calf
s-foot
jelly;
let
all
be
put
into a
large jug.