TAKE about a score of lemons, grate off the out-rinds very thin, and cut them into quarters, but leave the bottoms whole. Rub on them equally half a pound of bay-salt, and spread them on a large pewter dish. Either put them in a cool oven, or let them dry gradually by the fire, till the juice is all dried into the peels: then put them into a well glazed pitcher, with an ounce of mace, and half an ounce of cloves beat fine, an ounce of nutmeg cut into thin slices, four ounces of garlick peeled, half a pint of mustard-seed bruised a little, and tied in a muslin bag. Pour upon them two quarts of boiling white wine vinegar, close the pitcher well up, and let it stand five or six days by the fire. Shake it well up every day, then tie it close, and let it stand three months to take off the bitter. When you bottle it, put the pickle and lemon into a hair sieve, press them well to get out the liquor, and let it stand till another day; then pour off the fine, and bottle it. Let the other stand three or four days, and it will refine itself. Pour it off and bottle it; let it stand again, and bottle it till the whole is refined.--It may be put into any white sauce and will not hurt the colour. It is very good for fish-sauce and made dishes. One tea-spoonful is enough for white, and two for brown sauce for a favour. It is a most useful pickle, and gives a pleasant flavour. Always put it in before you thicken the sauce, or put any cream in, lest the sharpness should make it curdle.