In season: all the year.

Lemons (from which the useful citric acid is obtained) are imported and are to be had all the year, but come freshly into England in June.

They are an absolutely requisite article of housekeeping, being used for flavouring all kinds of cookery, seasonings, made-dishes, puddings, jelly, etc. etc.

They should be kept hung up in little netted-string bags. The juice can be kept bottled. Lemons also furnish a very good pickle. When only the juice is required, the cook should peel the lemon before squeezing it, and the peel should be hung up in the empty bag to dry for use.

Preserved Lemon Peel

Cut the lemon peel into thin slices; make a thick syrup of white sugar; allow the peel to simmer in it till tender, that will be in less than half an hour; put it into a jar and tie closely down with a piece of bladder as for any other preserve.

Candied Orange Or Lemon Peel

Boil the rind from thick skinned oranges or lemons in plenty of water, until they are tender, and the bitterness is out; changing the water once or twice. Clarify half a pound of sugar with half a cup of water for each pound of peel; when it is clear, put in the peel, cover them, and boil them until clear, and the syrup almost a candy; then take them out, and lay them on inverted sieves to dry; boil the syrup with additional sugar, then put in the peels, stir them about until the sugar candies around them, then take them on to a sieve, and set them in a warm oven, or before a fire; when perfectly dry, pack them in a wooden box, with tissue paper between.

How To Keep Lemon Juice

Buy the lemons when cheap, keep them in a cool place two or three days if too unripe to squeeze at once; cut the peel from some, and roll them under your hand to make them part with the juice more readily; others you may leave unpared for grating; when the peel shall be taken off and dried, squeeze the juice into a china basin; then strain it through some muslin, which will not permit the least pulp to pass. Have ready half and quarter-ounce phials perfectly dry; fill them with the juice so near the top as only to admit half a teaspoonful of sweet oil into each ottle, or a little more if for larger bottles. Cork the bottles and set them upright in a cool place.

When you want lemon-juice, open such a sized bottle as you can use in two or three days; wind some clean cotton round a skewer, and dipping it in, the oil will be attracted; and when all shall be removed, the juice will be as fine as when first bottled.