- For the bag, fold the muslin crosswise to make a 4 x 2 ½ inch rectangle. Using a needle and thread, stitch along the open long edge and 1 short edge; turn inside out to form a bag.
- In a small bowl, combine allspice, cloves, coriander seeds, cardamom seeds, cinnamon stick pieces and orange peel; and mix well.
- Pour spice mix into the bag. Tie a cotton string around the neck of the bag, using a single knot to close. Tie the other end of the string firmly around the cork. When mulling the cider, drape the cork over the side of the pan to easily remove the spice bag.
- Slice one end from the lemon. Along the cut edge of the lemon, use the point of a sharp knife to make several equally spaced tiny holes in the lemon peel. Insert a whole clove in each hole. Carefully slice clove-studded portion from the lemon, making a slice about ¼ inch thick. Repeat process, for a total of 6 slices.
- In a large saucepan, combine 4 cups of cider and spice bag over medium heat. Bring it to a boil; then reduce heat to medium-low and simmer it gently for about 10 minutes. Add the remaining cider and return it to a boil; immediately remove it from heat.
- Using a tea strainer, strain warmed cider into mugs.
- Make one cut in each lemon slice, almost to the center. Place a lemon slice on the lip of each mug and serve.
