Mix the juice of four or five lemons, and some sifted sugar, with a wooden spoon; add to this twenty drops of essence of bergamot; mix it well in, and having stirred it over the fire three or four minutes, drop it about the size of a sixpence on writing paper, and let them stand till cold.
Squeeze six lemons into a basin, and mix some sifted sugar, essence of bergamot, and the white of an egg, with the juice; beat them together till very white; if it becomes too thick, add the juice of another lemon; spread your paste., and dry them as barberry wafers.
To the rinds of three bergamots, put a gallon of proof spirit, and two quarts of water; draw off one gallon by the bain marie, and sweeten with sugar.
Take three gills of sirup, the juice of six lemons, and when diluted sufficiently with water, add a tea-spoonful of essence of bergamot. Strain it through a fine sieve for use.
Stir together the juice of three lemons, two gills of sirup, half a pint of water, and half a tea-spoonful of essence of bergamot, strain and freeze it.