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Punch Essences

Essence of Rum Punch 53 lbs. of sugar, 3+ gals. of water.

Boiled almost to the candy degree; add 10 gallon of Lemon juice (to the boiling sugar); stir till getting clear; then put in a clean tub, and when near cool add 5 gallons of good Jamaica am, and filter. By observing the above proportions you can make any kind of punch essence, brandy, whiskey, arrack, or kirschwasser.

Prepared Punch.

Half an ounce of the oil of orange peel, half an ounce of the oil of lemon peel, dissolved in a half pint of spirits, 95 per cent, with two drachms of the oil of bitter almonds; two quarts of lemon or lime juice, three gallons of proof rum, one gallon of proof brandy, and two gallons of syrup; mix them all well together in a cask in such a way that it can be drawn from it; when put into the bowl or glass, add boiling water, as much as the quantity requires, a little hot porter, and lastly, some froth from warm beer, to give it a cream on the top. Never forget that this is the finest way for making punch, as it gives it a very rich appearance.

Wine and Rum Punch.

For the above punches see Appendix, pages 254 to PART XIII.

HOW TO MANUFACTURE EVERY VARIETY OF BITTERS Stoughton Bitters. 12 lbs. dry orange peel, 3 " 1" 16 " Virginia snake root, American saffron, gentian root, 1 66 red saunders wood.

Grind all the above ingredients to a coarse powder, and macerate for ten days in 20 gallons alcohol, 65 per cent; then filter.

Stoughton Bitters. (Another Recipe.) 2 lbs. ginsing, 66 2 gentian root, 1½" dry orange peel, "Virginia snake root, 1 oz. quassia, + lb. cloves, 3 oz. red saunders wood, 3 gals. alcohol, 95 per cent, 3 “ soft water.

Grind all the ingredients to coarse powder, and infuse ten days, and filter.

Brandy Bitters. 3 lbs. gentian root, dry orange peel, " (208)