320 FLORIDA FRUITS HOW TO USE THEM. 



Lemon Syrup. Squeeze lemons, and strain juice care- 

 fully; then place in a broad, open dish, and add all the 

 granulated sugar it will dissolve ; let it stand for several 

 days, and stir and add sugar occasionally till it will take 

 up no more ; then bottle and seal closely ; keep in a dark 

 place and cool as possible. A tablespoonful to a tumbler 

 of water makes a refreshing summer drink. 



Nourishing Lemonade. Pint and a half of boiling water, 

 juice of four lemons, rinds of two, and half pint of sherry, 

 four eggs, and six ounces of white sugar. Pare the lemon 

 rinds thinly, put it in a jug with the sugar, and pour on 

 the boiling water ; let it cool, then strain it, add the wine, 

 lemon juice, and well-beaten eggs, also strained, and the 

 beverage will be ready for use. If desired, the sherry and 

 water may be omitted and milk put in their place. 



Lemon Butter. One and a half cups of white sugar, 

 whites of three eggs, yolk of one, grated rind, and juice 

 of one and a half or two small lemons ; boil gently twenty 

 minutes, stirring all the time. Nice for tarts or to be eaten 

 as preserves. 



Lemons for Malaria. An Italian physician gives the 

 following directions for preparing a remedy for malaria, 

 which may be worth trying, as it is said to have proved 

 efficacious when quinine has given no relief: Cut up a 

 lemon, peel and pulp, in thin slices, and boil it in a pint 

 and a half of water until it is reduced to half a pint; 

 strain through a linen cloth, squeezing the remains of the 

 boiled lemon, and set it aside until cold. The entire liquid 

 is taken fasting. 



LIMES. 



Limes for Pickling, for Shipping to distant Markets. 

 They should be a bright yellow when picked, which 

 should be done carefully. Place in tight barrels or casks 

 the same day they are picked, and cover at once with a 



