Break up into large pieces six pounds of fine loaf-sugar. Take
twelve large ripe lemons, and (without cutting them) grate the
yellow rind upon the sugar. Then, put the sugar, with the lemon
gratings and two quarts of water, into a preserving kettle, and
let it dissolve. When it is all melted, boil it till quite thick,
skimming it till no more scum rises; it will then be done. Have
ready the juice of all the lemons, and when the syrup is quite
cold, stir in the lemon juice. Bottle it, and keep it in a cool
place.
It makes a delicious drink in summer, in the proportion of one
third lemon syrup and two thirds ice water.