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Syrup of Lemons

Clarify three pounds lump sugar; then pour into this, while at weak candy height and boiling, the juice of eighteen lemons, and the peel of three, grated. Boil together four minutes, strain through lawn and bottle. When cold, cork tight for use. This syrup is then ready for lemonade, punch, ices, jellies, etc.

XIV. Brandy Peaches and Other Brandied Fruits.

ALL the stone fruits, and also strawberries, raspberries and blackberries are sometimes preserved in brandy. Choke cherries, and other wild cherries, and any of the small fruits, are also preserved, by filling a vessel, that may be sealed tight, with the fruit, and filling up with brandy, or equal parts of strong proof spirits, and soft filtered water. The liquid is then used, properly diluted, as a warming medicine or stomachic. When preserved by heat and by the addition of brandy, the following recipe for peaches will apply to the preserving of all stone fruits with brandy as one of the preservative integers: