4 lbs. sugar
4 lemons
3 ounce tartaric acid
1 quart boiling water
Pare off lemon rind so thinly that it is yellow on both sides. Place in a bowl, cover with boiling water and allow to stand till cold. Put sugar and water in a sauce pan and dissolve, strain through a muslin cloth into a basin. When the syrup is quite cold, add strained juice of four lemons, the tartaric acid blended with a little of the syrup. Add water from the rinds. Stir thoroughly and bottle. Use about a dessert spoonful in a glass of water.