Lemons. No. 5.
Select small thick-rinded lemons; rub them with a flannel; slit them in four parts, but not through to the pulp; stuff the slits full of salt, and set them upright in a pan. Let them remain thus for five or six days, or longer if the salt should not be melted, turning them three times a day in their own liquor, until they become tender. Then make a pickle of rape, vinegar, and the brine from the lemons, ginger, and Jamaica pepper. Boil and skim it, and when cold put it to the lemons, with three cloves of garlic, and two ounces of mustard seed. This is quite sufficient for six lemons.