Pare the rind and lay it in cold water for an hour or two, then put it in fresh cold water, and let it come to a boil. Put it in cold ginger tea and let it remain all night. Then put it in fresh ginger tea, made with the same ginger, and boil it till you can pass a straw through it. Drain it through a cullender; weigh the rind and chop it fine. Allow three-quarters pound sugar to a pound of the rind, and boil it clear. One lemon will season two pounds of rind, half pound ginger will season six pounds rind. Divide the ginger and make fresh tea, instead of using the other.