Take 20 pippins large ones cut them in halves into an earthen pipkin
that will hold 2 gallons then fill it up with Spring water and let it
boyle over a gentle fire till all the vertue be out of the pippins then
strain it into an earthen pan pare a lemon put in half the peel and
slice in 2 or 3 lemons being first pared clean sweeten it well with
refined sugar and let it stand then take out the lemon and bottle it up
for your Spending.