334. To make MILK PUNCH.

Take two quarts of old milk, a quart of good brandy, the juice of six lemons or oranges, whether you please, and about six ounces of loaf sugar, mix them altogether and drop them thro’ a jelly bag; take off the peel of two of the lemons or oranges, and put it into your bag, when it is run off bottle it; ’twill keep as long as you please.

335. To make MILK PUNCH another Way.

Take three jills of water, a jill of old milk, and a jill of brandy, sweeten it to your taste; you must not put any acid into this for it will make it curdle.

This is a cooling punch to drink in a morning.

336. To make PUNCH another Way.

Take five pints of boiling water and one quart of brandy, add to it the juice of four lemons or oranges, and about six ounces of loaf sugar; when you have mixed it together strain it thro’ a hair sieve or cloth, and put into your bowl the peel of a lemon or orange.

337. To make ACID for PUNCH.

Take gooseberries at their full growth, pick and beat them in a marble mortar, and squeeze them in a harden bag thro’ a press, when you have done run it thro’ a flannel bag, and then bottle it in small bottles; put a little oil on every bottle, so keep it for use.

338. To bottle GOOSEBERRIES.

Gather your gooseberries when they are young, pick and bottle them, put in the cork loose, set them in a pan of water, with a little hay in the bottom, put them into the pan when the water is cold, let it stand on a slow fire, and mind when they are coddled; don’t let the pan boil, if you do it will break the bottles:  when they are cold fasten the cork, and put on a little rosin, so keep them for use.

339. To bottle DAMSINS.

Take your damsins before they are full ripe, and gather them when the dew is off, pick of the stalks, and put them into dry bottles; don’t fill your bottles over full, and cork them as close as you would do for ale, keep them in a cellar, and cover them over with sand.

340. To preserve Orange Chips to put in glasses.

Take a seville orange with a clear skin, pare it very thin from the white, then take a pair of scissars and clip it very thin, and boil it in water, shifting it two or three times in the boiling to take out the bitter; then take half a pound of double refined sugar, boil it and skim it, then put in your orange, so let it boil over a slow fire whilst your syrrup be thick, and your orange look clear, then put it into glasses, and cover it with papers dipt in brandy; if you have a quantity of peel you must have the larger quantity of sugar.

341. To preserve ORANGES or LEMONS.