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NORFOLK PUNCH.  NO. 1.

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.

NORFOLK PUNCH.  NO. 2.

Pare six lemons and three Seville oranges very thin; squeeze the juice into a large jar; put to it two quarts of brandy, one of white wine, and one of milk, and one pound and a quarter of sugar.  Let it be mixed, and then covered for twenty-four hours.  Strain through a jelly-bag till clear, then bottle it.—­Ibid.

TO MANAGE AND IMPROVE RED PORT WINE WHEN POOR AND THIN.

If your wines be sound, but wanting in body, colour, and flavour, draw out thirty or forty gallons, and return the same quantity of young and rich wines, such its are generally brought to this country for that purpose; to a can of which put a quart of colouring, with a bottle of wine or brandy, in which half an ounce of powdered cochineal has been previously mixed.  Whisk it well together, and put it in your cask, stirring it well about with a staff; and if not bright in about a week or ten days, you may fine it for use; previous to which, put in at different times a gallon of good brandy.  If Port wines are short of body, put a gallon or two of brandy into each pipe, as you see necessary.  If the wines be in your own stock, put it in by a quart or two at a time, as it feeds the wine better in this way than putting it in all at once; but, if your wines are in a bonded cellar, procure a funnel that will go down to the bottom of the cask, that the brandy may be completely incorporated with the wine.  When your Port is thus made fine and pleasant, bottle it off, taking care to pack it in a temperate place with saw-dust or dry sand, after which it will not be proper to drink for at least two months.  When laying your wines down in bottles you should never use new deal saw-dust, as that causes it to fret too much, and often communicates a strong turpentine smell through the corks to the wine.—­Ibid.

RED CURRANT WINE.

Take seventy pounds of red currants, bruised and pressed, good moist sugar forty-five pounds, water sufficient to fill up a fifteen-gallon cask, ferment; this produces a very pleasant red wine, rather tart, but keeps well.—­Ibid.