LEMON r . 221 



poration. This should be placed in a vessel of water 

 over a clear fire. Let the water come almost to boil, and 

 continue nearly in a state of boiling, for several hours, 

 until the juice in the basin is become of the consistence 

 of oil when warm, or of a syrup when cold. It is then 

 to be corked up in bottles for use. Where it is desirable 

 to preserve the perfect fragrance of the fruit, a very small 

 quantity of the outer peel may be added to the extract 

 a little before it is taken off the fire." 



In making lemonade, or for any purpose requiring the 

 flavour and fragrance of the peel, we should recollect 

 that the essential oil is lodged in distinct cells on the 

 surface of the peel ; the best mode of obtaining this oil is 

 by rubbing the peel with loaf sugar, and then sweetening 

 the mixture with the sugar that has imbibed the essence ; 

 but where sweets are not required, it must be cut so thin 

 as not to take off any part of the white rind. 



The liquor called shrub is made with lemon and lime- 

 juice added to rum. 



The fruit of the Lime (Lima) resembles in acidity the 

 lemon ; and the tree, that of the orange, having winged 

 leaves. It is much smaller than the common lemon, and 

 is principally brought to this country from the West-India 

 islands, where, says Lunan, " the negroes take the young 

 fruit, soon after it is formed, or when about the size of a 

 small hazel-nut, pare off the rind, which they beat into a 

 fine pulp, and with a hair-pencil apply it carefully to the 

 lids of sore eyes for a cure. It is supposed," continues 

 Lunan, " this rawness of the eye-lids, accompanied with 

 a humour, is generally caused by worms which lodge in 

 it, and that this application destroys them." 



Ire punch is more esteemed than that made from le- 

 mons, particularly for cold punch, which is a beverage 

 greatly admired by turtle-eaters. 



The author lately received from Portugal some fruit of 



