Take two cups of sugar, one cup of lemon juice, one and a half pints of water.

Make syrup by boiling sugar and water twelve minutes; add lemon juice, cool, and dilute with ice-water to suit individual tastes. Lemon syrup may be bottled and kept on hand to use as needed.

Lemonade. (Another Method.)

Peel six lemons free from pith, cut the peel up in small pieces, and put them with two cloves into a bottle, with half a pint of hot water, and place in a bain-marie, or stewpan, with boiling water, and let it stand by the side of the fire for one or two hours, taking care it does not boil; remove it and let it remain until cold; then take half a pint of fresh lemon juice, half a pint of sugar, that will make the same quantity of syrup - to which add a few drops of orange-flower water; add the infusion of the rind, stir well together and add two quarts of cold water. The acidity of some lemons is greater than others, in which case, and also if using lime juice, more sugar must be used.