Preserved Lemons

Select well-shaped, smoothed-skinned, pale-coloured lemons, and peel, or rather turn off the very outer zest or rind as thin as paper; perforate the stalk-end with a tin cutter, and empty them in the manner described for oranges filled with jelly. In all other particulars, proceed as for oranges, as indicated in the preceding number.

Note.—Oranges preserved as herein indicated for lemons, are less liable to ferment, and consequently this method is so far preferable.