infuse twelve hours. Have ready thirty quarts of cold water that has
been boiled; put to it fifteen pounds of double-refined sugar; and when
well mixed, pour it upon the brandy and peels, adding the juice of the
oranges and of twenty-four lemons; mix well. Then strain, through a fine
hair-sieve, into a very clean barrel that has held spirits, and put two
quarts of new milk. Stir, and then bung it close; let it stand six weeks
in a warm cellar; bottle the liquor for use, taking great care that the
bottles are perfectly clean and dry, and the corks of the best quality
and well put in. This liquor will keep many years, and improves by
age.--_The Vintner's Guide._


NORFOLK PUNCH. NO. 2.


Pare six lemons and three Seville oranges very thin; squeeze the juice
into a large jar; put to it two quarts of brandy, one of white wine, and
one of milk, and one pound and a quarter of sugar. Let it be mixed, and
then covered for twenty-four hours. Strain through a jelly-bag till
clear, then bottle it.--_Ibid._


TO MANAGE AND IMPROVE RED PORT WINE WHEN POOR AND THIN.


If your wines be sound, but wanting in body, colour, and flavour, draw
out thirty or forty gallons, and return the same quantity of young and
rich wines, such its are generally brought to this country for that
purpose; to a can of which put a quart of colouring, with a bottle of
wine or brandy, in which half an ounce of powdered cochineal has been