rind. Put in one pound of loaf sugar,
make it just boil, and leave to cool. Next day boil the syrup, and
pour it on the lemons; add one pound of sugar, and hot water to supply
what was boiled away. Lift out the lemons, and boil the syrup and pour
on them again every day for a fortnight, then every three or four
days, adding gradually three pounds of sugar. When the lemons look
clear and bright, boil the syrup pretty hard, add the lemon juice
which had been set by, just boil, skim; put the lemons into jars, pour
the syrup upon them, and tie up the jars _instantly_ with bladder.

[VICE CHEATS ITS VOTARIES.]

1641. Preserved Ginger.

Scald the young roots till they become tender, peel them, and place in
cold water, frequently changing the water: then put into a thin syrup,
and, in a few days, put into jars, and pour a rich syrup over them.

1642. To Preserve Eggs (1).

It has been long known to housewives, that the great secret of
preserving eggs fresh is to place the small end downwards, and keep it
in that position--other requisites not being neglected, such as to
have the eggs perfectly fresh when deposited for keeping, not allowing
them to become wet, keeping them cool in warm weather, and avoiding
freezing in winter. Take an inch board of convenient size, say a foot
wide, and two and a half feet long, and bore it full of holes, each
about an inch and a half in diameter; a board of this size may have
five dozen holes bored in it, for as many eggs. Then nail strips of
thin board two inches wide round the edges to serve as a ledge. Boards
such as this may now be made to constitute the shelves of a cupboard
in a cool cellar. The only precaution necessary is to place the eggs
as fast as they are laid in these holes, with the small end downwards,
and they will keep for months perfectly fresh. The great advantage of
this plan is the perfect ease with which the fresh eggs are packed
away, and again obtained when wanted. A carpenter would make such a
board for a trifling charge.

1643. Preserving Eggs (2).

Another Method.--The several modes recommended for preserving eggs any
length of time are not always successful. The egg, to be preserved
well, should be kept at a temperature so low that the air and fluids
within its shell shall not be brought into a decomposing condition;
and, at the same time, the