Gourmet Magazine 1950'S Fish House Punch - cooking recipe

Ingredients

3/4 lb sugar
1 quart lemon juice
2 quarts jamaican rum
1 quart cognac
4 ounces peach brandy
1 1/2 quarts water
ice, large block

Preparation

Dissolve 3/4 pound of sugar with just enough water for the purpose, add 1 quart lemon juice, and let these steep together for about 1 hour.
In a separate container, preferably a large jug, blend 2 quarts Jamaica rum, 1 quart cognac, and 4 ounces peach brandy, diluted with about 1 1/2 quarts water. Cover the jug tightly to prevent evaporation and let the liquors steep.
Merge these two mixtures in a punch bowl containing a large block of ice. With an occasional gentle stir, let them brew for 2 hours. Taste for strength; if insufficiently diluted, add water. On a warm day, the melting ice will need little assistance if any. In wintry weather, it might need a quart.