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Lemon Marmalade

Take some fresh clear lemons. Boil them for two hours in as much water as will cover them. Pour off the water once or twice during that time, and replace it with fresh boiling water. Drain the lemons, and cut them into thin slices. Leave out all the pips and weigh the fruit, and allow two pounds of loaf sugar and a pint of the water the lemons were last boiled in for every pound of fruit. Boil the sugar and water for ten minutes. Put in the pulp, etc., and boil together for half an hour. Pour the marmalade into jars; when cool, cover it with brandied paper, and afterwards with bladder or tissue-paper brushed over either with white of egg or dissolved gum. Probable cost, 10d. per pound.