1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

DUKE OF NOKFOLK PUNCH.

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This is a couiijosition worthy of a king, and the mate rials ai'e admirably blended; the inebriating effects of tht. Bihrits being deadened by the tea, whilst the jelly softens the mb'ture, and destroys the acrimony of the acid and sugar. The whites of a couple of eggs well beat up to a froth, may be substituted for the jelly where that is not at hand. If the punch is too strong, add more green tea to taste. 59. Century Club Punch. Two parts old St. Cruz rum; one part old Jamaica rum, fiA'e parts water; lemons and sugar ad lib. This is a nice punch. In twenty quarts ofFrench brandy put the peels of thir ty lemons and thirty oranges, pared so thin that not the least of the white is left. Infuse twelve hours. Have ready thirty quarts of cold water that has boiled; put to it fifteen pounds of double-refined sugar; and when Avell mixed,pour it uiDon the hrandy and peels,adding the juice of the oranges and of twenty-four lemons; mix well, then strain through a Amry fine hair-sieve, into a Amry clean barrel that has held spirits, and put in two quarts of new milk. Stir, and then bung it close; let it stand six weeks m a Avarm cellar; bottle the liquor for use, observing grea care that the bottles are perfectly clean and dry, and thv corks of the best quality, and well pirt in. This hquoT will keep many years, and improve by age. 60. Duke of Norfolk Punch.

(Another way.)

Pare six lemons and three oranges A'ery thin, squeezt the juice into a large teapot, put to it two quarts of b-an-