Directions:
Allow a pound and a quarter of sugar to a pound of the fruit. Pare half the lemons and cut the rind into shreds. Boil in three waters until tender and set aside. Grate the rind of the remaining lemons (you will use on half of grated rind); take off, and throw away every bit of the thick white inner skin; quarter all the lemons and take out the seeds. Chop or cut them into small pieces; drain all the juice that will come away without pressing them over the sugar; heat this, stirring until the sugar is dissolved, adding a very little water, unless the lemons are very juicy. Boil and skim five or six minutes; put in the boiled shreds and cook ten minutes; then the chopped fruit and grated peel, and boil twenty minutes longer. When cold, put into small jars, tied up with bladder or paper next the fruit, cloths dipped in wax over all. A nicer way still is to put away in tumblers with self-adjusting metal tops. Press brandied tissue paper down closely to the fruit.