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Norfolk Punch

Take the rind of sixteen fresh lemons and sixteen Seville oranges, pared so thinly as to be quite free from white. Put them into an earthenware jar, pour over them two quarts of brandy, and let them infuse for forty-eight hours. Strain the brandy, mix with it a syrup made by boiling two pounds of loaf sugar with three quarts of water until quite clear. The syrup must have become cold before it is added to the brandy; add the strained and filtered juice of the oranges and lemons; mix thoroughly, put the liquor into a perfectly clean spirit-cask, or into a jar; let it remain for six weeks, when it may be bottled or not, as is most convenient. This punch will improve with keeping: some persons add a pint of new milk before putting it into the cask. Probable cost, 3s. 6d., exclusive of the brandy. Sufficient for a gallon and a half of punch.