39 / 256
d'oesay punch.
39
76.
Orange
Punch.
From
a
recipe
in
the
Bordeaux
Wine
and
Liqitor
GuideJ'
The
juice
of
3
or 4
oranges.
The
peel
of
1
or
2
do.
5
lb.
lump-sugar.
3|
pints
of
boiling
water.
Infuse
half
an
hour,
strain,
add
i
pint
of porter
;
f
to
1
pint
each,
rum
and
brandy
(or
either
alone
1^
to
2
pirits),
and
add
more
warm
water
and
sugar,
if
desired
weaker
or
sweeter.
A
liqueur
glass
of
Cura9oa,
noyau,
or
maraschino
improves
it.
A
good
lemon
punch
may
be
made
by
sub
etitutinor
lemons
instead
of
orani^es.
77.
Imperial
Raspberry
Whiskey
Punch,
For
the
recipe
to
make
this
punch,
see
No.
292
in
"
The
Manual
for
the
Manufacture
of
Cordials^
etc.^"^
in
the
end
of
this
work.
This
recipe
is
for
10
gallons.
78.
Kirschwasser
Punch.
See
recipe
Xo.
293,
in
"
The
Mojiiial
for
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
jSTo.
294
in
"
The
Manual
for
the
Manvfac-
lure
of
Cordicds,
etc.^''
in
the
latter
part
of
this
book.
Tliis
recipe
is
for
10
gallons.