MEASURES AND WEIGHTS. 205 



cool, cover the jars closely, and keep them in a cool, dry 

 place. The first dippings will be whiter lard than the last. 



This leaf-fat may be converted into lard by. another pro- 

 cess. Fill a jar with the fat broken into pieces, and set the 

 jar into a pot of boiling water ; as the fat melts, strain it, and 

 proceed as already directed. 



LEMON SIRUP. Squeeze the juice from fresh lemons, 

 strain it, and to every pint of juice add a pound of the best 

 double-refined loaf-sugar. Crush the sugar with a rolling- 

 pin, and stir it gradually into the strained juice. Put the 

 whole into a preserving-kettle, over a moderate fire. As it 

 heats, skim it ; when it comes to a boil, take it off the fire, 

 pour it into a large china bowl, and in twenty-four hours 

 bottle it in fresh sweet bottles. You may, if you please, add 

 one table-spoonful of pure French brandy to each bottle. 

 Cork closely, and keep the sirup in a cool, dry closet. 



MEASURES AND WEIGHTS. The labors of sci- 

 entific men and the authority of governments have always 

 been directed towards discovering and enacting one common 

 weight and measure. Laws were enacted in England to 

 this effect as early as Edgar ; afterwards, as if they had not 

 been effectual, the Magna Charta, cap. 25, declares : " One 

 measure of wine shall be throughout our realm, and one 

 measure of ale, and one measure of corn, that is to say, the 

 quarter of London. And it shall be of weights as it is of 

 measures." Our mother, England, from whom we have 

 gathered our highest instincts of law and equity, and whose 

 generous milk can never be out of us, has since been con- 

 stantly engaged in endeavoring to make weights and meas- 

 ures uniform throughout her dominions. 



To enter into the origin or follow the variations of stand- 

 ards for weights and measures, either as created and regu- 

 18 



