For three gallons, peel the yellow rind from one and a half dozen
fresh lemons, very thin, and steep the peelings for forty-eight hours
in a gallon of brandy; then add the juice of the lemons, with five
quarts of water, three pounds of loaf sugar, and two nutmegs grated;
stir it till the sugar is completely dissolved, then pour in three
quarts of new milk, _boiling hot_, and let it stand two hours, after
which run it through a jelly bag till it is fine. This is fit for
immediate use, but may be kept for years in bottles, and will be
improved by age.