Lemon Marmalade.—Slice and remove the pips from twelve good lemons, and leave the sliced fruit till next day (or for twelve hours), in six or seven quarts of water; then boil this all gently together for two hours, and again leave till next day. Now weigh it, and take for each pound of pulp an equal weight of sugar, and boil till quite clear and beginning to set, when it must be potted and tied down whilst hot.