The art of cookery refin'd and augmented containing an abstract of some rare and rich unpublished receipts of cookery / collected from the practise of that incomparable master of these arts, Mr. Jos. Cooper, chiefe cook to the late king ; with severall other practises by the author ; with an addition of preserves, conserves, &c., offering an infallible delight to all judicious readers.

To preserve sweet Lemmons.

PAre the Lemons thin, and rub them with salt, and wash it off again; lay them in water two daies and shift them morning & even∣ing; then boil, and shift them in four several waters, all which must boil before you put them in, ex∣cept the first, but let them not boil too long in one water for making them black; take them out, & lay them between two hot cloathes til the water be soakt out of them; cut them in halfs, and weigh them, and take to one pound of lemons a pound and half of the finest loaf sugar and to every pound of su∣gar a pint of water, beat the su∣gar very fine, and set it on the fire with the water, and when it is cleane scummed and boil'd a little

while; then take it off and let it cool; then tie up the Lemmons in Cobweb-lawne, every halfe by it selfe, and put them into the syr∣rup, and let them boyle or sim∣per very softly an houre or less; then put them into a silver bason, and so let them stand a week be∣fore you boyl them up, then boyl them with a little Ambergriece and Musk tyed in a piece of Cob∣web-lawn, the least that may be will make them taste very strong, and some halfe an houre before you take them up, put in the juice of foure or sixe Lemmons made warm, and so let them boyle till they be enough; then take off the tiffeny, and put them up when they are cold.