Take six fine, fresh, well-shaped lemons, cut a hole just round the stock, and with a narrow spoon scoop out the pippins, and press out the juice, but leave the pulp in the lemons. Put them into a bowl with two or three quarts of spring water, to steep out the bitterness. Leave them three days, changing the water each day; or only two days if you wish them to be very bitter. Strain the juice as soon as squeezed out, boil it with one pound of loaf-sugar (setting the jar into which it was strained in a pan of boiling water fifteen or twenty minutes); le it up, quite hot, with bladder, and set by till wanted. Taste the water the lemons are lying in at the end of the third day; if not bitter, lift the lemons out into a china-lined pan, pour the water through a strainer upon them, boil gently one or two hours sot by in the pan. Boil again next day until so tender that the Lead of a large needle will easily pierce the rind. Put in one pound of loaf-sugar, making it just boil, and leave to cool. Next day boil the syrup, and pour it to the lemons; add one pound of sugar, and hot water to supply what was boiled away. Lift out the lemons, and boil the syrup and pour on them again every day for a fortnight, then every three or four days, adding gradually three pounds of sugar When the lemons look clear and bright, boil the syrup pretty hard, add the lemon juice which had been set by,just boil, skim; put the lemons into jars, pour the syrup upon them, and tie up the jars instantly with bladder.