CARVE or pare your lemons very thin, and make a round hole on the top the size of a shilling, take out all the pulp and skins, rub them with salt, and put them in spring water as you do them, to prevent them from turning black, let them lie in for five or six days, then boil them in fresh salt and water fifteen minutes, have ready made a thin syrup of a quart of water, and a pound of loaf sugar, boil them in it five minutes, once a day, for four or five days, then put them in a large jar, let them stand for six or eight weeks, and it will make them look clear and plump, then take them out of that syrup, or they will mould; make a syrup of fine sugar, put as much water to it as will dissolve it, boil and skim it, then put in your lemons, and boil them gently till they are clear, then put them into a jar with brandy papers over; tie them close down, and keep them in a dry place for use.