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Lemonade Syrup

Rub the yellow rind of six lemons upon a pound of loaf sugar. Moisten it with half a pint of water, and stir over the fire until the sugar is dissolved and the syrup is quite clear, then draw the saucepan to the side of the fire, add the strained juice of twelve lemons, and simmer gently for two or three minutes, but the syrup must not boil after the juice is added. Bottle at once, and when cold cork closely. Time, an hour to prepare. Probable cost, 1s. 6d. Sufficient, mix a table-spoonful of the syrup with half a tumblerful of water.