This section is from the book "Mrs. Charles H. Gibson's Maryland And Virginia Cook Book", by Charles H. Gibson. Also available from Amazon: Mrs. Charles H. Gibson's Maryland And Virginia Cook Book.
Rub loaf sugar over the peel of six lemons to break the little vessels and absorb the ambrosia of the lemon. Then squeeze out the juice of six oranges and six lemons, removing the seeds; add to it five pounds of loaf sugar (including the sugar rubbed over the peel), and two quarts of water, with five cloves and two blades of mace (in a bag). Simmer this over the stove about ten minutes, making a syrup. This will keep forever. It should be bottled and kept to sweeten the liquors when punch is made. Mix one pint of green tea, a scant pint of brandy, one quart Jamaica rum, one quart champagne, and one teacupful of chartreuse. When well mixed, sweeten to taste with the syrup. Pour it into the punch bowl, in which is an eight or ten pound piece of ice. Slice three oranges and three lemons, and put them also into the punch bowl, removing the seeds. This is delicious.