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17
L"EMON PUNCH TO KEEP.
Cut the rind off six lemons if large, eight
if small, squeeze out the juice, put the
rind and the juice together, and add one
quart of white brandy. Let it remain closely
covered for three or four clays.
Let the juice of six or eight additional
lemons be squeezed into two quarts of water,
put into it
a
sufficient quantity of double
refined sug·ar to sweeten the whole. Boil it
well, and when quite cold, pour into it
a
bottle
of
sherry or madeira. Then mix it
well with the lemon and brandy, and, if
sufficiently sweet, strain it through a flannel
bag
into a small cask. At the expiration of
three months bottle it off, and,
if
the bottles
are well corked and kept in a cool place ,
it will be fit to drink in a month.
ALMOND PUNCH.
Extract the juice from the peeling
of one
le111011
and
one
Seville orange
by rubbirin-
"
c