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Lemonade

Boil a quart of water with three-quarters of a pound of loaf sugar, and pour the syrup over the rind of six lemons. Let them soak for two or three hours. Add the strained juice of the lemons and two quarts of water. Pass the whole through a jelly-bag, and serve in glass jugs. Probable cost, 10d. Sufficient for seven pints of lemonade.