Split some small green lemons on one side, that they may take the sugar inside as well as outside; put them into cold water, and set them, on the fire, and keep them from boiling by pouring cold water on them frequently; as soon, however, as they rise above it, take them from the fire and throw them into cold water; after they have lain a little time in it put them on the fire and boil slowly till the fruit is quite tender, when they must again be put into cold water; clarify some sugar, put the lemons to it, and having let it boil up seven or eight times, put the whole into a pan till the next day; then drain off the syrup, boil it up twenty or thirty times, having added a little fresh sugar, pour it over your lemons, and repeat this three successive days increasing the boiling point of the sugar each day, so that on the last it will be perle, when the fruit must be boiled with it once, and then it may be put into pots.
Take twelve lemons and rub them well with a piece of flannel; then rub them over with bay salt, and lay them on an earthen pan, turning them every day for three days; then slice an ounce of ginger, and salt it well, and let it lie in salt for three days; parboil twelve cloves of garlic, well salted for three days, a small handful of mustard seed bruised, some cayenne pepper and one dove of garlic should be put to each lemon; take your lemons out of the salt, squeeze them, put them into a jar with the spice, and cover them with the best white wine vinegar, stop them up close, and in a month's time they will be fit for use.
Keep the lemons for two or three days in a cool place; if too unripe to squeeze cut the peel of some, and roll them under your hand, they will then part with their juice more readily, others you may leave unpared for grating; when the pulp has been taken out and they have been dried, squeeze the juice into a china basin, then strain it through some muslin, take care that none of the pulp passes through; have ready some ounce and a half phials, be careful that they are dry and fill them with lemon juice, only fill them to the top so that they will admit a tea-spoonful of sweet oil into each; cork the bottles and set them up in a cool place. If you make the larger phials you must put in rather more than a tea-spoonful of oil; when you want your lemon juice open a bottle that you will use in a day or two; wind some clean cotton round a skewer and dip it in, the oil will be attracted, and when all is removed the juice will be as good as when it was first made; hang the peel up to dry in a place free from dust.
When you squeeze the fruit throw the outsides into water without the pulp, let them remain in the same a fortnight adding no more; boil them in the same till tender, strain it from them and when they are nearly dry throw them into a jar of candy you may have remaining from old sweetmeats, or if you have none boil some syrup of common loaf sugar and water and pour over them; in a week or ten days boil them gently in them till they look clear, and that they may be covered within the jar, you may cut each half of the fruit in two and they will occupy a smaller space.