The best time for making lemon syrup is early in the spring. Lemons are then plenty, and the syrup mixed with ice-water, makes a pleasant beverage for summer. It is best and cheapest to buy lemons by the box. Before using them for any purpose, each lemon should be wiped well, and then rolled hard under your hand upon a table to soften them and increase the juice. Two dozen large ripe lemons will generally yield about a quart of juice if pressed with a wooden lemon-squeezer; but it is best to have a few extra ones at hand, in case they should be required. To a quart of juice allow six pounds of the best loaf-sugar, broken up; on pieces of which rub off the yellow rind or zest of the lemons. The white part of the skin is useless and injurious. Put all the sugar into a large porcelain preserving-kettle. Beat to a stiff froth the whites of two eggs, mix it gradually with a quart of clear soft water, and then add it to the sugar. Stir the sugar while it is melting in the water, and when all is dissolved, place the kettle over the fire, and boil and skim it till perfectly clear, and the scum ceases to rise, and the particles of lemon zest are no longer visible. Meanwhile, squeeze the lemons through a strainer into a large pitcher, till you have a quart of juice. When the sugar has boiled sufficiently, and is quite clear, stir in gradually the lemon-juice, cover the kettle and let it boil ten minutes longer. When cool put it into clean, clear glass bottles, either quite new ones or some that have already contained lemon syrup. The bottles should first be rinsed with brandy. Cork them tightly and seal the corks. Orange syrup may be made in a similar manner omitting to use the grated yellow rind of the oranges, (it being too pungent for this purpose,) and substituting for it a double quantity of the juice; for instance, allowing two quarts of juice to six pounds of sugar.