16 qts. (4 gal.) water
2 frozen cinnamon sticks
1/2 c. whole cloves
40 tea bags (about 4 oz.)
6 c. sugar
2 c. lemon juice

Bring 4 quarts (1 gallon) of the water to a boil in a large saucepan. Heat remaining 12 quarts (3 gallons) water in a separate kettle. Meanwhile, tie spices together in a cheese cloth bag. Tie the tea bags together or the loose tea in a separate kettle. Meanwhile, tie spices together in a cheesecloth bag, large enough to hold twice the amount. Add the bag of spices and the sugar to the small amount of boiling water. Boil 5 minutes. Remove from heat. Add the tea. Cover and let stand 5 minutes to steep. Then remove spices and tea. Add lemon juice. Dilute spiced tea with the remaining 3 gallons of hot water. (1 part spiced tea to 3 parts of hot water) as tea pots are filled for tea service. Makes about 100 servings 5 ounces each.