1672.—Padre Vincenzo Maria describes the thing, but without a name:
"There are many fruites to which the Hollanders and the English add a certain beverage that they compound of lemon-juice, aqua-vitae, sugar, and nutmegs, to quench their thirst, and this, in my belief, augments not a little the evil influence."—Viaggio, p. 103.
1673.—"At Nerule is the best Arach or Nepa (see [NIPA]) de Goa, with which the English on this Coast make that enervating Liquor called Paunch (which is Indostan for Five), from Five Ingredients; as the Physicians name their Composition Diapente; or from four things, Diatessaron."—Fryer, 157.
1674.—"Palapuntz, a kind of Indian drink, consisting of Aqua-vitae, Rose-water, juyce of Citrons and Sugar."—Glossographia, &c., by T. E.
[1675.—"Drank part of their boules of Punch (a liquor very strange to me)."—H. Teonge, Diary, June 1.]
1682.—"Some (of the Chinese in Batavia) also sell Sugar-beer, as well as cooked dishes and Sury (see [SURA]), arak or Indian brandy; wherefrom they make Mussak and Follepons, as the Englishmen call it."—Nieuhoff, Zee en Lant-Reize, ii. 217.
1683.—"... Our owne people and mariners who are now very numerous, and insolent among us, and (by reason of Punch) every day give disturbance."—Hedges, Diary, Oct. 8; [Hak. Soc. i. 123].
1688.—"... the soldiers as merry as Punch could make them."—In Wheeler, i. 187.
1689.—"Bengal (Arak) is much stronger spirit than that of Goa, tho' both are made use of by the Europeans in making Punch."—Ovington, 237-8.
1694.—"If any man comes into a victualling house to drink punch, he may demand one quart good Goa arak, half a pound of sugar, and half a pint of good lime water, and make his own punch...."—Order Book of Bombay Govt., quoted by Anderson, p. 281.