Superior Punch

Half gallon whiskey, one pint Jamaica rum, one quart peach cordial from brandy peaches, two pounds sugar, one quart sherry wine, three oranges, sliced, taking out seeds, two lemons, just water enough to dissolve sugar. A large lump of ice about an hour before it is used.

Champagne Punch

Four quarts of champagne, one quart madeira wine, two oranges, one lemon, one pound loaf sugar. Just water enough to dissolve sugar. Fill with crushed ice just as you are going to use it.

Ratcliffe Punch

One quart sherry wine, one quart cherry bounce, one quart peach cordial, one quart whiskey; slice three oranges, one lemon, two pounds of loaf sugar, water enough to dissolve sugar, or one quart of strong green tea is better. A large lump of ice about an hour before it is used. It will keep for months bottled.

Egg-Nogg

Beat the yellows of two dozen eggs very light, stir in as much white sugar as they dissolve, pour in two glasses of brandy gradually to cook the eggs, two glasses old whiskey, one of peach brandy, two nutmegs, three quarts rich milk; beats whites to a froth and stir in last.

Egg-Nogg

To make a two gallon bowl of egg-nogg take the yolks of thirty eggs, beat light, adding two and a half pounds of fine sugar gradually. Then pour the liquor on the eggs slowly so as to cook the eggs. Half gallon French brandy or good old whiskey, one quart Jamaica rum, one quart peach brandy; fill the bowl with rich cream. Beat some of the whites very stiff with sugar, putting it over the top of bowl. Grate some nutmeg over the whole.

One Gallon Roman Punch

One and a half pints lemon juice, the rind of two lemons grated on sugar, half a pint of brandy, one pint of rum, two quarts water, three pounds sugar; a peck of ice will freeze it in summer.

Grape Wine

Put your grapes in a tub, squeeze them until you get all the juice. Put water over the stems and skins, enough to cover them. Beat them well, and strain that with the juice. Then to each gallon of juice add three pounds of white sugar. Mix well, and strain. Let it ferment in an open tub for several days, then put it in a cask, which ought to be full, skim it well first; cork tight; put clay or cement over the bung. Draw it off in February and bottle.

Blackberry Wine

Take ripe blackberries, mash and press them, strain off the juice, and let it stand thirty-six hours to ferment; skim off what rises. To every gallon of strained and fermented juice add one gallon of cold water, and two pounds of brown sugar. Let it stand in open vessels for twenty-four hours, then skim, strain, and put the juice in a cask and close the bung tight. Let it stand in the cask until March, when the wine must be drawn off and bottled.

Currant Wine

Gather currants fully ripe, take out leaves and hard stalks (need not strip from stems), put in a large tub and mash well; to every gallon of mashed currants add one gallon water, rub through a sieve and squeeze pulp until the juice is entirely extracted. Strain juice a second time, to each gallon of juice and water add three pounds white sugar, stir until mixed, put in clean cask, and leave bung out until the third day, then close it very tight, to stand six months before drawn off to be bottled. The water used with mashed currants should be cold. No matter whether the cask is full or not.