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Classic
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page 176
it--the corks should be soaked in boiling water an hour or two, and the bottles
perfectly clean, and well drained.
TO KEEP LEMON-JUICE.
GET lemons quite free from blemish, squeeze them, and strain the juice; to each
pint of it, put a pound of good loaf sugar pounded; stir it frequently until the
sugar is completely dissolved, cover the pitcher closely, and let it stand till
the dregs have subsided, and the syrup is transparent; have bottles perfectly
clean and dry, put a wine glass full of French brandy into each bottle, fill it
with syrup, cork it, and dip the neck into melted rosin or pitch; keep them in a
cool dry cellar--do not put it on the fire--it will destroy the fine flavour of
the juice.
Pour water on the peels of the lemons, let them soak till you can scrape all the
white pulp off, then boil the peel till soft; preserve them with half their
weight of sugar, and keep them for mince pies, cakes.
They are a very good substitute for citron.
SUGAR VINEGAR.
To one measure of sugar, put seven measures of water moderately warm; dissolve
it completely--put it into a cask, stir in yeast in the proportion of a pint to
eight gallons: stop it close, and keep it in a warm place till sufficiently
sour.
HONEY VINEGAR.
To one quart of clear honey, put eight quarts of warm water; mix it well
together: when it has passed through the acetous fermentation, a white vinegar
will be formed, in many respects better than the ordinary vinegar.
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