Put into a large howl half a pound of sugar broken small, and pour on it the strained juice of a couple of fresh lemons, stir these well together, and add to them a pint of port wine, a pint of sherry, and half a pint of brandy; grate in a fine nutmeg, place the bowl under the cow, and milk it full. In serving it put a portion of the curd into each glass, fill it up with whey, and pour a little rich cream on the top. The rind of a lemon may be rasped with part of the sugar when the flavour is approved, but it is not usually added.

Juice of lemons, 2; sugar, 1/2 lb. or more; port wine, 1 pint; sherry, I pint; brandy 1/2 pint; nutmeg, 1; milk from the cow, 2 quarts.

Observations:

We can testify to the excellence of this receipt cuirasseau, or curaçoa. (An excellent and wholesome liqueur.) Stick into the rind of a very fine China orange of rich flavour from three to four cloves; put it into a glass jar, and shower over it half a pound of good West Indian sugar, not very brown; pour in a quart of French brandy; tie a couple of bladders over the jar, or stop it with a cork fitted to its size, and place it in a sunny window, or any other warm place, for a month; shake it gently round every day to dissolve the sugar, or stir it, if needful; then strain it off, and bottle it. It is sometimes filtered; but the long exposure to the air which this occasions is better avoided. It is an admirable household stomachic liqueur, of which we obtained the receipt abroad, from a friend who had it made yearly in considerable quantity.

1 very fine richly-flavoured China orange, left whole for two small ones), stuck with 3 or 4 cloves; good pale brown sugar, 1/2 lb; French brandy, 1 quart: infuse, 1 month.