Break 3lbssugar into pieces of the usual size and use them to scrape off the zest from 10lemons and 3oranges. Remove and discard all the white pith from the lemons and oranges and cut the fruit pulp into pieces, discarding any seeds.
If possible, it is good to add other fruit, including a very small sliced pineapple. Place the cut-up fruit in a bowl and cover with 3⅓bottles, or 10glasses, boiling water. Add the sugar pieces and mix thoroughly. After the sugar has dissolved and the boiling water has cooled, pour 2glassescognac and 1bottleFrench brandy into the syrup. Immediately cover the bowl with a lid or, preferably, with a napkin. Place a pillow on top to prevent the alcohol from evaporating. Strain after 3 hours, squeeze out the napkin, and store the punch in bottles, corked and tarred. This cold punch has a very pleasant flavor.