_Ingredients._—To 4½ gallons of water allow the pulp of 50 lemons, the
rind of 25, 16 lbs. of loaf sugar, ½ oz. of isinglass, 1 bottle of
brandy. _Mode._—Peel and slice the lemons, but use only the rind of 25
of them, and put them into the cold water. Let it stand 8 or 9 days,
squeezing the lemons well every day; then strain the water off and put
it into a cask with the sugar. Let it work some time, and when it has
ceased working, put in the isinglass. Stop the cask down; in about six
months put in the brandy and bottle the wine off. _Seasonable._—The
best time to make this is in January or February, when lemons are best
and cheapest.