Pare off very thin the yellow rind of a dozen large lemons; throw
the parings into a gallon of white brandy, and let them steep till
next day, or at least twelve hours. Break up four pounds of loaf-sugar
into another vessel, and squeeze upon it the juice of the
lemons. Let this too stand all night. Next day mix all together,
boil two quarts of milk, and pour it boiling hot into the other
ingredients. Cover the vessel, and let it stand eight days,
stirring it daily. Then strain it through a flannel bag till the
liquid is perfectly clear. Let it stand six weeks in a demijohn or
glass jar, and then bottle it.
To make it still more clear, you may filter it through a piece of
fine muslin pinned down to the bottom of a sieve, or through
blotting paper, which must be frequently renewed. It should be
white blotting paper.