_Ingredients._—2 lbs. of loaf sugar, 2 pints of water, 1 oz. of citric
acid, ½ drachm of essence of lemon. _Mode._—Boil the sugar and water
together for ¼ hour, and put it into a basin, where let it remain till
cold. Beat the citric acid to a powder, mix the essence of lemon with
it, then add these two ingredients to the syrup; mix well, and bottle
for use. Two tablespoonfuls of the syrup are sufficient for a tumbler
of cold water, and will be found a very refreshing summer drink.
_Sufficient._—2 tablespoonfuls of syrup to a tumblerful of cold water.
LEMONS, to Pickle, with the Peel on.
_Ingredients._—6 lemons, 2 quarts of boiling water; to each quart of
vinegar allow ½ oz. of cloves, ½ oz. of white pepper, 1 oz. of bruised
ginger, ¼ oz. of mace and chilies, 1 oz. of mustard-seed, ½ stick of
sliced horseradish, a few cloves of garlic. _Mode._—Put the lemons
into a brine that will bear an egg; let them remain in it 6 days,
stirring them every day; have ready 2 quarts of boiling water, put in
the lemons, and allow them to boil for ¼ hour; take them out, and let
them lie in a cloth until perfectly dry and cold. Boil up sufficient
vinegar to cover the lemons, with all the above ingredients, allowing
the same proportion as stated to each quart of vinegar. Pack the lemons
in a jar, pour over the vinegar, &c. boiling hot, and tie down with a
bladder. They will be fit for use in about 12 months, or rather sooner.
_Seasonable._—This should be made from November to April.
LEMONS, to Pickle, without the Peel.
_Ingredients._—6 lemons, 1 lb. of fine salt; to each quart of vinegar,
the same ingredients as in the last recipe. _Mode._—Peel the lemons,
slit each one down 3 times, so as not to divide them, and rub the salt
well into the divisions; place them in a pan, where they must remain
for a week, turning them every other day; then put them in a Dutch
oven before a clear fire until the salt has become perfectly dry;
then arrange them in a jar. Pour over sufficient boiling vinegar to
cover them, to which have been added the ingredients mentioned in the
foregoing recipe; tie down closely, and in about 9 months they will be
fit for use. _Seasonable._—The best time to make this is from November
to April.
_Note._—After this pickle has been made from 4 to 5 months, the liquor
may be strained and bottled, and will be found an excellent lemon
ketchup.