Milk Punch

Take two pounds of sugar, and rub it upon six oranges and six.lemons, in order to extract the essence; put the sugar into four quarts of water : pare the oranges and lemons very thin, putting the parings to steep in a bottle of rum or brandy for twenty-four hours : squeeze the fruit on the sugar and water, and add a quart of new milk boiling hot; mix well together, and add the parings and spirit: strain the whole through a jelly-bag till clear, and bottle for use.

Noyau - English

Blanch and bruise a quarter of a pound of peach and apricot kernels; or, for want of these, a quarter of a pound of bitter almonds,; put them into a pint of cold water, and let them stand two hours; then add three pints of the juice of white currants, three pounds of fine loaf sugar, the peels of three lemons grated, and a gallon of brandy: stir well together, letting all stand three days, then strain through a jelly-bag, and bottle. Take the residue left in the bag, and pour on it a quart of brandy, and let stand for three days; strain through a jelly-bag, and keep for flavouring custards, cakes,etc.

Liqueur Au Citron

Having pared eight large lemons, cut them and squeeze out the juice; steep the rinds in the juice, and add to it a quart of brandy, and let it stand in a stone jar closely covered for three days: squeeze eight more lemons, and mix with them five pints of spring water, and five pounds of sugar; boil these all together, skim clean, and let them stand till cool, and add a quart of white wine, and the other lemon juice and brandy, mix well together, run through a jelly-bag into a cask, and after standing three months, bottle off, and keep in a cool place.

Malt Spirits

May be freed from their nauseous flavour, and rendered fit for making liqueurs and other compounds, by the following mode: to every quart of English brandy add three ounces and a half of fresh-burnt charcoal reduced to powder, shake well together, and keep in a bottle closely stopped for two days; decant by means of a syphon, or strain through blotting paper.

Or, in Distillation, tie to the nose of the worm a flannel bag, containing two ounces of powdered charcoal for every quart of spirit intended to be distilled, and let the spirit run through the bag.

Treacle, Or Molasses

May be freed from its disagreeable flavour, and rendered fit to use instead of sugar, in many cases, by the following mode: take twenty-four pounds of treacle, twenty-four pounds of water, and six pounds of charcoal coarselv powdered ; mix together in a kettle, and boil the whole over a slow wood fire : after boiling half an hour, pour it into a flat vessel, in order that the charcoal may subside to the bottom; draw off the liquid by a syphon, or pour it off without disturbing the charcoal: put it into a clean kettle, set over a slow fire, and evaporate till of the former consistence. Twenty-four pounds of treacle will thus produce an equal weight of pure syrup, fit for most domestic purposes where sugar is intended to be used.