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PUNCH
lOj
The sugar being melted with a little cold water,
the artist squeezed about a dozen lemons through a
wooden strainer, and then poured in water enough
almost to fill the bowl. In this state the liquor
goes by the name of sherbet, and a few of the
connoisseurs in his immediate neighbourhood were
requested to give their opinion of it—for in the
mixing of the sherbet lies, according to the Glasgow
creed at least, one half of the whole battle. This
being approved by an audible smack from the lips
of the umpires, the rum was added to the beverage,
I suppose in something about the proportion of one
to seven .
Hech sirs ! Or does it mean seven of rum
to one of the spring
Last of all the maker cut a few limes, and running
each section rapidly round the rim of his bowl,
squeezed in enough of this more delicate acid to
flavour the whole composition. In this consists the
true tour-de-maitre of the punch-maker.
Oxford Punch
or
Classical Sherbet
is a very ancient beverage, and from the sustain
ing powers of the calves'-foot jelly (under what
heading, amongst punch ingredients, does this
come, by the way ?) inserted therein might
fairly pose as meat and drink.
Extract the juice from the rind of three lemons,
by rubbing loaf-sugar on them. The peeling of
two Seville oranges and two lemons, cut extremely