ou please; the mustard seed must be reduced, but not
to powder, and the turmeric pounded fine: mix them well together, and
add three ounces of oil of mustard seed. Put these ingredients into a
gallon of the best white wine vinegar boiled; then put the whole upon
the lemons in a glazed jar, and tie them up close. They will not be fit
in less than six months. When the vinegar is boiled, let it stand to be
cold, or rather lukewarm, before you put it to the lemons, and if you
use more than a gallon of vinegar, increase the quantity of each
ingredient in proportion. Strictly observe the direction first given, to
let the lemons lie in salt fifteen or sixteen days, to turn them every
day, and to let them be thoroughly dry before you put the pickle to
them; it will be a month at least before they are sufficiently dry.

_Lemons._ No. 2.

Take twelve lemons pared so thin that not the least of the whites is to
be seen; slit them across at each end, and work in as much salt as you
can, rubbing them very well within and without. Lay them in an earthen
pan for three or four days, and strew a good deal of salt over them;
then put in twelve cloves of garlic, and a large handful of horseradish;
dry the lemons with the salt over them in a very slow oven, till the
lemons have no moisture in them, but the garlic and the horseradish must
not be dried so much. Then take a gallon of vinegar, cloves, mace, and
nutmegs, broken roughly, half an ounce of each, and the like quantity of
cayenne pepper. Give them a boil in the vinegar; and, when cold, stir in
a quarter of a pound of flour of mustard, and pour it upon the lemons,
garlic, &c. Stir them every day, for a week together, or more. When the
lemons are used in made dishes, shred them very small; and, when you use
the liquor, shake it before you put it to the sauce, or in a cruet. When
the lemons are dried, they must be as hard as a crust of bread, but not
burned.

_Lemons._ No. 3.

Take two dozen lemons, cut off about an inch at one end, scoop out all
the pulp, fill them with salt, and sew on the tops. Let them continue
over the mouth of an oven, or in any slow heat, for about three weeks,
till they are quite dried. Take out the salt; lay them in an earthen
jar; put to them six quarts of the best vinegar which has been boiled;
add some long pepper, mace, ginger, and cinnamon, a few bay-leaves, four
cloves of garlic, and six ounces of the best flour of mustard. When
quite cold, cover