3 lbs. lemons. Sugar. 3 1/2 pints (7 cups) water.

Wash the lemons, then pare them and cut the peel into very slender chips. Put the chips in a small saucepan, with two cupfuls of the water, and boil for forty minutes. Now take all the white part from the lemons and cut up the pulp roughly, put it into a preserving pan, with the remainder of the water, and boil one and one-quarter hours. This is counted after it begins to boil. Stir it frequently; then strain it through a jelly bag without pressure. Add the skins and the liquid with them. Now measure the liquid, and for each cupful allow two cupfuls of sugar.

Return to the pan and boil for thirty minutes.

Put into jars and cover for use.