Pare off the rinds of six large lemons, cut them, and squeeze out the
juice. Steep the rinds in the juice, and put to it a quart of brandy.
Let it stand three days in an earthen pot close stopped; then squeeze
six more, and mix with it two quarts of spring water, and as much
sugar as will sweeten the whole. Boil the water, lemons, and sugar
together, and let it stand till it be cool. Then add a quart of white
wine, and the other lemons and brandy: mix them together, and run it
through a flannel bag into some vessel. Let it stand three months and
then bottle it off.
Cork the bottle well; keep it cool, and it will be fit to drink in a
month or six weeks.