In a large saucepan, combine 4 quarts apple juice or cider, 1/2 cup brown sugar firmly packed, 24 whole cloves, 16 whole allspice, 8 (2 inch) cinnamon sticks and 2 whole nutmegs, cracked. Bring to a boil. Reduce heat and simmer 15 minutes. Remove from heat, cool, then refrigerate several hours.

To serve: Strain into punch bowl. Stir in 1 to 2 cups golden rum, according to taste. Garnish with thin strips of lemon peel. Makes 24 (6 ounce) glasses.

Note: Mulled rum punch can be reheated after straining and adding rum if you wish to serve it hot.