Take two dozen fine lemons, wipe them well, and pare off the yellow
rind very thin. Cut out a piece of the rind at the blossom end, and
take out the whole of the pulp and seeds. Rub the lemons over with fine
bay salt, and lay them in cold water, so let them lie for a week, quite
covered, and then boil them in fresh salt and water twenty minutes.
Now prepare a syrup of one pound of the best loaf sugar to a quart of
water, and well skimmed, and into which put the lemons, and boil them
five or six minutes for four days successively, then place them in a
jar and let them stand six weeks, and all the time well covered with
the syrup. Now make a clear, thick, fine syrup of the best refined
sugar and water, put the lemons into it, and boil them gently for ten
minutes; then put them away, and in twenty-four hours boil them again
at short intervals, until they look plump and clear. Now lay them
in jars and glasses, and pour the syrup over them cold; cover with
brandy-paper and tie bladder over them.