Take a pound of raisins, and cut them in half, having first removed the seeds. Then spread them on a large dish, and dredge them thickly with fine wheat flour, turning them about, that both sides may be well floured. Boil a quart of rich milk, and when it has come to a boil, take it off the fire, and set it to cool. Transfer the half of this milk (one pint) to another pan, and, while it is still warm, stir into it a quarter of a pound of butter, cut into bits; a quarter of a pound of brown sugar, (or else a half pint of West India molasses,) mixed with the grated yellow rind of a large lemon or orange, and also the juice. Add a large tea-spoonful of powdered cinnamon and nutmeg, mixed, and a glass of brandy. Beat eight eggs very light; and, when it is quite cold, stir the eggs, gradually, into the other pint of milk. Then mix the ingredients of both pans together; adding eight large table-spoonfuls of Indian meal, or enough to make a thick batter. Lastly, mix in the floured raisins, a few at a time, stirring the whole very hard. Have ready, over the fire, a large pot of boiling water. Dip a square pudding-cloth into it; shake it out; spread it open over the inside of an empty pan, and dredge it with flour; pour the batter into it, and tie it firmly; leaving room for the pudding to swell. Plaster a small lump of flour-and-water dough upon the crevice of the tying-place, to assist in keeping out the water, which, if it gets in, will render the pudding heavy. Put it into the pot of hot water, and boil it steadily for four, five, or six hours, turning it frequently in the water. It can scarcely be boiled too long. Keep at the fire a kettle of hot water, to replenish the pudding-pot, as it boils away. Do not take up the pudding, till immediately before it is to go to table. Dip it into cold water, and then turn it out of the cloth upon a dish. Eat it with wine-sauce, or with butter, sugar, and nutmeg. If enough of the pudding is left, it may, next day, be tied in a cloth, and re-boiled for an hour.