Take six large, fine, ripe pine-apples. Make them very clean, but do not pare off the rind, or cut off the leaves. Put them, whole, into a very large and very clean pot or kettle. Fill it up with cold water, and boil the pine-apples till they are so tender that you can penetrate them all through with a twig from a broom. Then take them out and drain them. When cool enough to handle without inconvenience, remove the leaves, and pare off the rind. The rind and leaves being left on, while boiling, will keep in the flavour of the fruit. Cut the pineapples into round slices, about half an inch thick, extracting the core from the centre, so as to leave a round hole in the middle of every slice. Weigh them; and to each pound allow a pound of double-refined loaf-sugar, broken up and powdered. Cover the bottom of a large dish, or dishes, with a layer of the sugar. On this, place a layer of pine apple slices; then a layer of sugar; then one of pineapple; and so till the pine-apple slices are all covered; finishing with a layer of sugar. Let them stand twenty-four hours. Then drain the slices from the syrup, and lay them in wide jars. Put the syrup into a clean preserving-kettle, and boil and skim it till the scum ceases to rise. Then pour it hot upon the pine-apple. While still warm, cover the jars closely, and paste paper over them. They will be found very fine.