The Method which I have taken to preserve this Juice to be
used in Punch, was to express the Juice, and pass it thro' a Jelly-bag,
with about two Ounces of double-refined Loaf-Sugar to each Pint of Juice,
and a Pint of Brandy, or Arrack; bottle this up, and cork it well with
sound Corks, and you may keep it a Year. Before you pass this Liquor thro'
the Bag, you may put about the Rind of two Oranges to steep for two Hours,
into each Quart of Liquor, which will give it a rich Flavour. When you have
occasion to use it for Punch, it is at the discretion of the Maker to add
what quantity of Brandy, or Arrack, he thinks proper, only remembring that
there is already a Pint in each Bottle. This may be of good advantage to
Inn-keepers, _&c._ who live remote from _London_; and by this way they need
not run the hazard of losing this sort of Fruit, by bruising or rotting,
which they will be subject to, if they are not well pack'd, and have bad
Roads. And besides, considering the vast difference that there is in the
Price of Oranges, so much, that at some Seasons you must pay as much for
one, as will at another time purchase near a Dozen, it is the best to
consider of this when they are at the cheapest Price. We may likewise use
the same Method with Lemons; but it is not convenient to steep any of the
Peels in the Liquor, for they will give it a disagreeable Flavour.
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