Artists in a Guangzhou workshop copied two English prints of hunting scenes for this bowl’s decoration, adjusting to the tastes and requirements of the English elite. Large bowls used to serve punch, a beverage named from the Hindi paantsch (five) for its five ingredients—spirits, sugar, lemon, water, and tea or spices— became popular in Britain in the 17th century. The drink was brought back from India by English sailors and employees of the British East India Company. The mixture included wine or brandy until the mid-17th century, when rum distilled from Jamaican sugar cane—grown on English plantations with enslaved African labor—became a central ingredient.