Lemon Brandy
Put two and one-half quarts of water in one-half gallon of brandy. Take one dozen of lemons, one pound of the best sugar, and one and one-half pints of milk. Pare the lemons very thin, and lay the peel to steep in the brandy twelve hours. Squeeze the lemons upon the sugar, then put the water to it, and mix all the ingredients together. Boil the milk and pour it in boiling. Let it stand twenty-four hours and then strain it.