In twenty quarts of French brandy put the peels of thirty lemons and
thirty oranges, pared so thin that not the least of the white is left;
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._