Lemon syrup
Break up into large pieces six pounds of fine loaf-sugar. Take twelve large ripe lemons, and (without cutting them) grate the yellow rind upon the sugar. Then, put the sugar, with the lemon gratings and two quarts of water, into a preserving kettle, and let it dissolve. When it is all melted, boil it till quite thick, skimming it till no more scum rises; it will then be done. Have ready the juice of all the lemons, and when the syrup is quite cold, stir in the lemon juice. Bottle it, and keep it in a cool place.
It makes a delicious drink in summer, in the proportion of one third lemon syrup and two thirds ice water.