Infuse the rind of three lemons and four oranges in two quarts of rum or brandy, for four-and-twenty hours, closely stopped; then squeeze the juice through a strainer; if the fruit is good, there will be half a pint, and if there is not so much, make it that; add to it a pound and a quarter of sugar, pour to it three quarts of water, and keep stirring till all the sugar is dissolved; when it is dissolved, stir in the peel and spirits, and then one pint of cold new milk; pass it through a bag till clear; bottle it. It will keep good for twelve months.