Take three dozen lemons, chip off the yellow rinds, taking care that
none of the white underlying pith is taken, as that would make the
punch bitter, whereas the yellow portion of the rinds is that in which
the flavor resides and in which the cells are placed containing the
essential oil. Put this yellow rind into a punch bowl, add to it two
pounds of lump sugar; stir the sugar and peel together with a wooden
spoon or spatula for nearly half an hour, thereby extracting a greater
quantity of the essential oil. Now add boiling water, and stir until
the sugar is completely dissolved. Squeeze and strain the juice from
the lemons and add it to the mixture; stir together and taste it; add
more acid or more sugar, as required, and take care not to render it
too watery. "Rich of the fruit and plenty of sweetness," is the maxim.
Now measure the sherbet, and to every three quarts add a pint of
cognac brandy and a pint of old Jamaica rum, the spirit being well
stirred as poured in. This punch may be bottled and kept in a cool
cellar; it will be found to improve with age.