Procure nice fresh lemons--pare the rind off thin, then squeeze out the
juice of the lemons, and strain it. To a pint of the juice put a pound
of white sugar, broken into small pieces. Measure out for each pint of
the syrup three table-spoonsful of French brandy, and soak the rind of
the lemons in it. Let the whole remain a day, stirring up the
lemon-juice and sugar frequently. The next day turn off the syrup, and
mix it with the brandy and lemon rinds--put the whole in clean bottles,
cork and seal them tight, and keep them in dry sand, in a cool place.