is from November to March. Put a pint of
fresh lemon-juice to a pound and three-quarters of lump sugar; dissolve
it by a gentle heat; skim it till the surface is quite clear; add an
ounce of thin-cut lemon-peel; let them simmer (very gently) together for
a few minutes, and run it through a flannel. When cold, bottle and cork
it closely, and keep it in a cool place. _Or_,

Dissolve a quarter of an ounce (avoirdupois) of citric, _i. e._
crystallized lemon acid, in a pint of clarified syrup (No. 475); flavour
it with the peel, with No. 408, or dissolve the acid in equal parts of
simple syrup (No. 475), and syrup of lemon-peel, as made No. 393.

_The Justice's Orange Syrup for Punch or Puddings._--(No. 392.)

Squeeze the oranges, and strain the juice from the pulp into a large
pot; boil it up with a pound and a half of fine sugar to each point of
juice; skim it well; let it stand till cold; then bottle it, and cork it
well.

_Obs._--This makes a fine, soft, mellow-flavoured punch; and, added to
melted butter, is a good relish to puddings.

_Syrup of Orange or Lemon-peel._--(No. 393.)

Of fresh outer rind of Seville orange or lemon-peel, three ounces,
apothecaries' weight; boiling water a pint and a half; infuse them for a
night in a close vessel; then strain the liquor: let it stand to settle;
and having poured it off clear from the sediment, dissolve in it two
pounds of double-refined loaf sugar, and make it into a syrup with a
gentle heat.

_Obs._--In making this syrup, if the sugar be dissolved in the infusion
with as gentle a heat as possible, to prevent the exhalation of the
volatile parts of the peel, this syrup will possess a great share of the
fine flavour of the orange, or lemon-peel.

_Vinegar for Salads._--(No. 395.)

"Take of tarragon, savoury, chives, eschalots, three ounces each; a
handful of the tops of mint and balm, all dry and pounded; put into a
wide-mouthed bottle, with a gallon of best vinegar; cork it close, set
it in the sun, and in a fortnight strain off, and squeeze the herbs; let
it stand a day to settle, and then strain it through a filtering bag."
From PARMENTIER'S _Art de faire les Vinaigres_, 8vo. 1805, p. 205.

_Tarragon Vinegar._--(No. 396.)

This is a very agreeable addition to soups, salad sauce (No. 455), and
to mix mustard (No. 370). Fill a wide-mouthed bottle with fresh-gathered
tarragon-leaves, _i. e._ between midsummer and Michaelmas (which should
be gathered on a