Lemons, White sugar.
Use 1 pound of sugar to each pint of lemon-juice. Squeeze the juice of the lemons, strain free from pulp and pits, add powdered white sugar and stir till the sugar is dissolved, then put away in small bottles, putting a teaspoon of olive-oil on the top of each bottle, before corking, then cork close.
When wanted for use uncork carefully, and remove the oil with a bit of cotton-wool. To use for lemonade, add one large tablespoon of juice to a gill of water.