Select only the best and freshest lemons. One that is in the least tainted will spoil the whole. Roll every lemon under your hand upon a table to increase the juice. Then squeeze them well through a strainer. To every quart of juice add an ounce of cream of tartar. Let it stand three days, (stirring it frequently,) and then filter it through thin muslin pinned tightly on the bottom of a sieve. Put it into pint-bottles; filling up the neck of each bottle with a little of the best olive oil. The corks must be put in very tightly, and then sealed. When you open a bottle, avoid shaking it; and carefully pour off* the olive oil that is on the top of the lemon juice.
Beat to a strong froth the whites of three eggs, and mix them with six gallons of water; sixteen quarts of strained honey; and the yellow rind of two dozen large lemons, pared very thin. Boil all together, during three-quarters of an hour; skimming it well. Then put it into a tub; and when lukewarm, add three table-spoonfuls of the best fresh yeast. Cover it, and leave it to ferment. When it has done working, transfer it to a barrel, with the lemon-peel in the bottom. Let it stand six months. Then bottle it.