Method. Tie the spices in a piece of white cloth, mix sugar and vinegar in a preserving kettle, drop in the spice bag, bring to boiling point, then boil ten minutes. Pare, core, and quarter the apples. Put enough of them into the 6irup to be well covered with the liquid, and let them simmer until they are clear and tender if pierced with a toothpick. Then take apples up carefully, place in a scalded fruit jar, and pour on enough sirup to cover. When cold, clamp on the top.