Lemonade

Pare the rind very thinly (an apple corer takes it off without any white) of 6 lemons and put on to boil with 3 quarts of water and 1lb. lump sugar. Pour over the strained juice of the lemons and stand for 2 or 3 hours. Strain again and it is ready for use.

Lemonade (Improved method)

• 1 oz. tartaric acid
• 1 oz. Epsom salts
• 2 ozs citric acid
• 6 lemons
• 3½ lbs sugar
• grated rind of 3 lemons
• 3 pints water