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15
hair sieve. Take out what is wanted for
present use, and bottle off the remainder.
NORFOLK MILK PUNCH. ·
Cut the peeling of six Seville oranges and
11ix lemons extremely thin. Pound it in a
stone mortar. Add thereto a pint of brandy,
and let it remain about six hours ; then
squeeze the juice of six Seville oranges and
eight lemons into it. Stir it well, and pour.
into it three more pints of brandy, three
pints of rum, and three quarts of water.
Make two quarts of skimmed milk boiling
hot ; "grate a nutmeg into it ; mix it gradu–
ally with the other ingredients ; add a suffi–
cient quantity of fine loaf sugar to sweeten
it, (about two pounds.) Stir it tiU the sugar
is dissolved. Let the mixture stand twelve
hours, then strain it through a flannel bag
till it is quite clear. It is then fit for use.
It
has been said, that if this P.unch is bot–
tled off and well corked, it wiJl keep in any
climate, and for any length of time.