Pare thin the rind of fresh lemons, squeeze out the juice, and to a pint
of it, when strained, put a pound and three-quarters of sugar, and the
rind of the lemons. Dissolve the sugar by a gentle heat, skim it clear,
then let it simmer gently eight or ten minutes--strain it through a
flannel bag. When cool, bottle, cork, and seal it tight, and keep it in
a cool place.