Jerry Thomas' Bartender's Guide

Punch a la Romaine.
(For a party of fifteen.)
Take 1 bottle of rum.
1 bottle of wine.
10 lemons.
2 sweet oranges.
2 pounds of powdered sugar.
10 eggs.

Dissolve the sugar in the juice of the lemons and oranges, adding the thin rind of one orange ; strain through a sieve into a bowl, and add by degrees the whites of the eggs beaten to a froth. Place the bowl on ice for a while, then stir in briskly the rum and the wine.

Duke of Norfolk Punch.
(For bottling.)
Take 2 quarts of brandy.
1 quart of white wine.
1 quart of milk.
1 ¼ pound of sugar.
6 lemons.
3 oranges,

Pare off the peel of the oranges and lemons very thin ; put. the peel and all the juice into a vessel with a close-fitting lid. Pour on the brandy, wine, and milk, and add the sugar after having dissolved it in sufficient water. Mix well, and cover close for twentyfour hours. Strain until clear, and bottle.

Tea Punch.
(Use heated metal bowl.)
Take ½ pint of good brandy.
½ pint of rum.
¼ pound of loaf-sugar, dissolved in water.
1 ounce of best green tea.
1 quart of boiling water.
1 large lemon.

Infuse the tea in the water. Warm a silver or other metal bowl until quite hot; place in it the brandy, rum, sugar, and the juice of the lemon. The oil of the lemon peel should be first obtained by rubbing with a few lumps of the sugar. Set the contents of the bowl on fire ; and while flaming, pour in the tea gradually, stirring with a ladle. It will continue to burn for some time, and should be ladled into glasses while in that condition. A heated metal bowl will cause the punch to burn longer than if a china bowl is used.

Gothic Punch.
(Use punch bowl.)
(From a recipe in the possession of Hon. Bayard Taylor.)
Take 4 bottles of still Catawba wine.
1 bottle of claret.
1 bottle of Champagne.
3 oranges.
10 table-spoonfuls of sugar.

Dissolve the sugar in the Catawba and claret wines; add the juice of the oranges. When mixed, put it in ice for an hour or more, and then add the Champagne.