Lemons. No. 3.
Take two dozen lemons, cut off about an inch at one end, scoop out all the pulp, fill them with salt, and sew on the tops. Let them continue over the mouth of an oven, or in any slow heat, for about three weeks, till they are quite dried. Take out the salt; lay them in an earthen jar; put to them six quarts of the best vinegar which has been boiled; add some long pepper, mace, ginger, and cinnamon, a few bay-leaves, four cloves of garlic, and six ounces of the best flour of mustard. When quite cold, cover up the jar, and let it stand for three weeks or a month. Then strain off the liquor, and bottle it.