rub them with a piece of flannel;
then slit them half down in four quarters, but not through to the pulp;
fill the slits with salt hard pressed in, set them upright in a pan for four or five days, until the salt melts;
turn them thrice a day in their own liquor, until tender;
make enough pickle to cover them, of rape-vinegar, the brine of the lemons, Jamaica pepper, and ginger;
boil and skim it;
when cold, put it to the lemons, with two ounces of mustard-seed, and two cloves of garlic to six lemons.
When the lemons are used, the pickle will be useful in fish or other sauces.