To prepare the best lemon extract for flavoring purposes, procure a quart bottle, have it perfectly neat and clean, pare the yellow rind off the lemon carefully, taking off as little of the white skin as possible, cut it in fine bits, put in the bottle and fill up with the best alcohol — only the best will cut the oil, which is the flavoring desired, and exists in the outside rind only. A dozen lemons will make a quart of the extract. The cheapest way is to have your bottle ready, and whenever a lemon is used, save the outside rind and drop it in the alcohol. In that way you have a much better extract than any that can be bought, and the cost is comparatively small.