Whiskey punch

“ You, Sir—imbibed whiskey! No harm in good whiskey—excellent thing, good whiskey! But injuriverius—should say, injurious—if has too much flavour of malt! Your whiskey too much flavour of malt! You took brandy—bad brandy—too much taste of grapes! You took rum—bad rum—too much mo—mo—molasses! Now I took all three—whiskey, brandy, rum, but pure—no by-products. No, not at all. Result! See! Sober as judge!"
And, succumbing to a sudden desire for slumber, the Professor, at this point of his discourse, joined his friends under the table!
CYCLING NOTES.
He. "DO YOU BELONG TO THE PSYCHICAL SOCIETY?" ”

“ Wines, lemonades, coffee, brandy, whiskey and punch are in abundance. Punch is seen in all its glory on this day, and each householder strives to have the best of this article. There are regular punch-makers in the city, who reap a harvest at this time. ”

“ I've a few bottles of the rale Irish whiskey, and better cannot be found in the world, and if ye come I'll brew a jug of punch that'll make ye think ye are in paradise after drinking a few tumblers. Good-by, boys, and, Murden, keep a sharp look out for the bushrangers. ”

“ CHRISTMAS "CRACKERS."
Plum-pudding never disagrees with me, however much I take of it. No more do mince-pies, no matter how many I eat. Steaming hot-and-strong gin-punch is the most wholesome beverage; so, also, is brandy-punch. It can't harm anybody who, on the Pickwickian principle, "takes enough of it." Both beverages go admirably with cigars and pipes. If you have anything like a headache on Boxing-day morning, depend upon it, it comes from abstemiousness in drinking, eating, and smoking. ”

“ As for the working-men, they smoke pipes of tobacco almost to a man, and as generally prescribe for and administer to themselves alcohol in some one or other of its forms, commonly that of something short, which, if asked to give it a name, we will call gin, or euphemistically, Old Tom, not to say, dyslogistically, blue ruin, for the useless sake of pleasing the United Kingdom Alliance; those conspirators against the potatory liberty of the subject who hate us youth, and specially abhor Punch. ”

“ The distiller’s big hand was thumping on the table.
“You hear what I say, Stetman! I’m goin’ to land this bunch of cranks! On the day you discover the active principle in alcohol they’re done! There’s nothin’ to it, they’re done! The whole country will get drunk and stay drunk! God Almighty couldn’t stop it when you get the kick-drop out of the bottle of water that’s in a quart of alcohol.
“It’ll take an army of agents to stop the smuggling of liquor as it is; how will they stop it if a man can carry the punch of a barrel of whisky in an ounce bottle?” ”

“ To beat or hit, especially in such colloquialisms, as “to punch one’s head.” This is not the same word as (1) but is a shortened form of “punish,” from Lat. punire, of which the ultimate origin is poena, penalty, from which is derived “pain.” (3) The name of a drink, composed of spirits, water, sliced lemons or limes, or lemon-juice, together with sugar and spice, and served hot. According to the spirit with which it is made, it is known as brandy, whisky, rum punch, &c. Milk-punch is made of milk and spirit, bottled and served cold. ”

“ Some of these cheap whiskies are as combustible as that Bourbon spirit of which a man once partook, and found so inflammable that—blowing his nose directly afterwards—he found his pocket-handkerchief in flames. Such whiskey, they say in the States, kills dead at ten paces, and no human being drinking it ever lives to pay his debts. ”

“ Hither small parties of men are continually repairing to “take a drink.” Perhaps they each choose a different kind of punch, or sling, or cocktail, requiring various combinations, in different proportions, of whisky, brandy, or gin, with sugar, bitters, peppermint, absinthe, curaçao, lemon-peel, mint, and what not; but the bar-keeper mixes them all as if by magic, when each man, taking his glass, and tipping those of all the rest as he mutters some sentiment, swallows the compound and wipes his moustache. ”

“ It is easy to conceive how hurtful must be the presence of verdigrise to those who make use of whiskey as a constant drink: even those who use it soberly, swallow a slow poison, destructive of their stomach; while to those who abuse it, it produces a rapid death, which would [Pg 21] still be the consequence of abuse, if the liquor was pure, but is doubly accelerated by the poison contained in the whiskey. ”

“ When people sit down to drink punch, they are not so apt—owing to the great length of time which elapses ere such a weak fluid produces intoxication—to be betrayed into excess as when indulging in toddy. In this point of view it may be said to be less injurious; but let the same quantity of spirits be taken in the form of punch, as in that of grog or toddy, and there can be no doubt that in the long run the consequences will be far [238] more fatal to the constitution. ”

“ Pre-eminent, however, above all these in his estimation, is the greatest curse which has yet reached him—the liquid fire called whiskey! He is, by nature, a drunkard, and the fury of his intoxication equals the ferocity of his warfare. “All words would be thrown away,” says Mr. Flint, [45] “in attempting to portray, in just colors, the effects of whiskey upon such a race.” Fire should be kept away from combustibles—whiskey from the Indian, and for the same reason. With drunkenness, he possesses, also, its inseparable companion, the vice of gambling. ”

“ But first fill your glass, Jack; you need not be afraid of this stuff; it never saw the face of a gauger. Come, no skylights; ’tis as mild as new milk; there’s not a head-ache in a hogshead of it.”
To encourage me by his example, my uncle grasped the huge black case-bottle which stood before him, and began to manufacture a tumbler of punch according to Father Tom’s popular receipt.
Whilst he is engaged in this pleasing task, I will give my readers a pen-and-ink sketch of my respected relative. ”

“ A man can never make good Punch unless he is satisfied, nay positive, that no man breathing can make better. I can and do make good Punch, because I do nothing else; and this is my way of doing it. I retire to a solitary corner, with my ingredients ready sorted; they are as follows; and I mix them in the order they are here written. Sugar, twelve tolerable lumps; hot water, one pint; lemons, two, the juice and peel; old Jamaica rum, two gills; brandy, one gill ”

“ Put a small block of clear ice in the punch bowl, pour in the punch, then add to it either Maraschino cherries, or hulled small ripe strawberries, or pineapple or bananas, peeled and cut in tiny dice—or a mixture of all these. Serve in chilled punch cups, with after-dinner coffee spoons for the fruit. The fruit can be left out, and the punch served with sandwiches the same as iced tea. A wineglass of yellow chartreuse, added just after the rum, is to many palates an improvement. So is a very little peach or apricot brandy. ”

“ Half a pint of rum, half a pint of brandy, quarter of a pound of sugar, one large lemon, half a teaspoonful of nutmeg, one pint of boiling water.
Rub the sugar over the lemon until it has absorbed all the yellow part of the skin, then put the sugar into a punch bowl; add the lemon juice (free from pips) and mix these two ingredients, well together. Pour over them the boiling water, stir well together, add the rum, brandy and nutmeg; mix thoroughly and the punch will be ready to serve. It is very important in making good punch that all the ingredients are thoroughly incorporated ”

“ Punch became popular in New England just as it did in old England, in fact, wherever English-speaking sea rovers could tell of the new drink. In 1682 John Winthrop wrote of the sale of a punch bowl [Pg 116] in Boston, and in 1686 John Dunton told of more than one noble bowl of punch in New England.
Every buffet of people of good station in prosperous times soon had a punch bowl. Every dinner was prefaced by a bowl of punch passed from hand to hand, while the liquor was drunk from the bowl. Double and “thribble” bowls of punch were served in taverns ”

“ Truly a homœopathic dose of genuine brandy! And even that whisky when it left Wisconsin was only half whisky; for there are men in the whisky-making States who make it a business to take whisky direct from the distillery, add to it an equal quantity of water, and then bring it up to a bead and the power of intoxication, by mixing in a variety of the villainous drugs and deadly poisons enumerated in this chapter. The annual loss of strength, health, and life caused by the adulteration of liquor is truly appalling. ”

“ For the common Use of making Punch, it would likewise serve much better in the State of Alcohol; as the Taste would be cleaner, and the Strength might always be regulated to a much greater Degree of Exactness than in the ordinary Way.
If the Business of rectifying Rum was more nicely managed, it seems a very practicable Scheme to throw out so much of the Oil, as to reduce it to the fine light State of a clear Spirit, but lightly impregnated with the Oil; in this State it would nearly resemble Arrac, as is easily proved by mixing a very small Quantity of it with a tasteless Spirit ”

“ Don’t be frightened; there is absolutely no danger. Put into a silver mug, or jug, previously heated, two wine-glassfuls of overproof (or proof) Scotch whisky, and one wine-glassful of boiling water. Set the liquor on fire, and pass the blazing liquor into another mug, also well heated. Pass to and fro, and serve in a tumbler, with a lump of sugar and a little thin lemon peel. Be very particular not to drop any of the blazer on the cat, or the hearth-rug, or the youngest child. ”

“ You may know one of these unhappy beings, especially if he be a very young man, by the sullen and dogged air with which, early in the morning, he enters the public house, and sits down in solitude and silence to his double-shotted measure of undiluted whisky—whisky is the only drink for one of this calibre—alas! the worst and fiercest stuff that can be made is the most acceptable to him—his palate is too long palled to distinguish between tastes and flavours—it is the liquid fire he wants ”

“ It is needless to enter into any detail of the history of these fluids. Brandy kills soonest; it takes most rapidly to the head, and, more readily than the others, tinges the face to a crimson or livid hue. Rum is probably the next in point of fatality; and, after that, whisky and gin. ”

“ Punch, says this profound investigator, is a liquor compounded of spirit and acid juices, sugar and water. The spirit, volatile and fiery, is the proper emblem of vivacity and wit; the acidity of the lemon will very aptly figure pungency of raillery, and acrimony of censure; sugar is the natural representative of luscious adulation and gentle complaisance; and water is the proper hieroglyphick of easy prattle, innocent and tasteless.
Spirit alone is too powerful for use. It will produce madness rather than merriment ”

“ The proprietor, James Ashley, in his advertisement announcing the opening, professes cheap prices, especially for punch. The usual price of a quart of arrack was then eight shillings, and six shillings for a quart of rum made into punch. This new punch house, Dorchester beer, and Welsh ale warehouse, on the contrary, professed to charge six shillings for a quart of arrack made into punch; while a quart of rum or brandy made into punch was to be four shillings, and half a quartern fourpence halfpenny, and gentlemen were [Pg 474] to have punch as quickly made as a gill of wine could be drawn. ”

“ Clubs there were not a few about Fleet Street and the Strand, where the men who founded Punch, and their friends and enemies alike in similar walks of life, would hob-nob together, and where the sharp concussions of their diamond-cut-diamond wit would emit the sparks and flashes that were remembered and straightway converted into "copy." In those early days the flow of soul was closely regulated by the flow of liquor, and the most modest of Dinners was food at once to body and to mind. ”

“ He went below, gulped down a pint of whiskey, and tried to think. He was intoxicated—not on liquor, but on final possession. When he came aloft, spray was whistling from stem to stern, and behind was a wake that overtopped the racer itself. ”

“ Very best Materials
are absolutely necessary for the manufacture of punch, as of other compound drinks. In the above recipe for instance by “madeira,” is meant “Rare Old East Indian,” and not marsala, which wine, in French kitchens, is invariably used as the equivalent of madeira. There must be no inferior sherry, Gladstone claret, cheap champagne, nor potato-brandy, used for any of [Pg 210] my recipes, or I will not be responsible for the flavour of the beverage. The following is the best idea of a milk punch known to the writer:—
4. ”

“ Punch is bitterly sarcastic against this condescending solicitude on the part of peers and prelates for the spiritual welfare of the vulgar cockneys, snips, snobs, mechanics, shopmen, and their womenkind; creatures that not only consume tea and shrimps, periwinkles, and ginger-beer, but also smoke pipes and penny Pickwicks! ”

“ Very often physical weakness causes drunkenness. Many a man takes a drink because the task put upon him is heavier than he can bear. The whiskey does not help him—it hurts him. But it cheats him and makes him THINK that he is helped.
You realize that whiskey drinking as a settled habit must be fought with weapons of some kind.
WILL POWER is the great weapon to use in our own behalf. You tell the drunkard to use his will power. ”