To Pickle Lemons, and Limes

• large lemons stuffed with salt, 8: 8 to 10 days.
• Turmeric, 1 to 2 oz

Wipe eight fine sound lemons very clean, and make, at equal distances, four deep incisions in each, from the stalk to the blossom end, but without dividing the fruit; stuff them with as much salt as they will contain, lay them into a deep dish, and place them in a sunny window, or in-some warm place for a week or ten days, keeping them often turned and basted with their own liquor; then rub the