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Pouches
a
la
Bomaine.
221
<V
JL
i
gill
essence
of
Angelica,
and
8
pints
of
good
gin
;
pint
calves-foot
jelly
;
sweeten
to
taste
;
dilute,
when
required
for
use,
with
liquor.
Gin
Punch
a
la
Fuller.
—
Pint
of
Kentish
cherry-
juice,
1
drop
essence
of
bitter
almonds,
2
pints
of
good
unsweetened
gin
;
mix
;
sweeten
to
taste
;
add
water
or
shaven
ice
if
required.
Whisky
Punch
a
la
Taylor.
—
The
oleo-saccha-
rum
of
1
Seville
or
Mandarin
orange,
1
tablespoonful
of
tamarinds,
^
pint
of
lemon-juice,
and
1
pint
of
whisky
;
strain
clear
;
add
boiling
water
and
sugar
to
taste.
Whisky
Punch.
—
Juice
and
peel
of
1
lemon
in
pint
of
whisky,
sweetened
to
taste
;
water
ad
libitum.
Whisky
Punch
ci
la
Barrett.
—
1
pint
of
whisky,
teaspoon
ful
of
guava
or
apple
jelly,
-J-
pint
of
boiling
water.
Ponche
ci
la
Bomaine,
ci
la
Stewart.
—
Pint
of
orange-juice
(sweetened),
bottle
of
sparkling
Moselle,
i
gill
of
rum,
whites
of 3 or
4
eggs,
according
to
size,
whisked
into
a
stiff
froth
;
mix
in
freezing--
pot,
using
the
spatula
well
;
when
frozen,
serve
in
coloured
glasses.
Ponche
a
la
Bomaine, a
la
Brunning.
—
Quart
of
lemon
water
ice
;
add
teaspoon
ful
of
essence
of