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Punch Milk

Cut off the thin yellow part of four fresh lemons and a Seville orange, and be careful not to take any of the white pith of the fruit, or it will make the punch bitter. Pour over this rind a pint of Jamaica rum, and let it stand, closely covered, for twelve hours. Strain the liquor, and mix with it a pint of lemon-juice and two pints of cold water, in which a pound of refined sugar has been dissolved, and add the whites of two eggs, beaten to a froth, three pints more of rum, a grated nutmeg, a pint of Madeira, a pint of strong green tea, and a quarter of a pint of maraschino. Mix thoroughly, and pour over all a pint of milk, boiling hot. Let the punch stand a little time, then strain it through a flannel jelly-bag until it is quite bright, and either use it at once, or bottle it to put away.