Pare and slice two dozen Bartlett pears when ripe, but not mellow. Cut into thin strips, about two inches long, and half an inch wide. Weigh the pears, and for four pounds of fruit allow three pounds of sugar, three lemons, two ounces of green ginger, and one-half cupful of water.
The green ginger must be scraped thoroughly and cut into shreds. If this can not be procured, use the candied ginger root, also shredded.
Cut the yellow part of the lemon rind into short shavings, boil until tender, strain, and cover with the lemon juice.
Put the water into the preserving kettle, then a layer of pears, sugar, lemon and ginger, and repeat until all are used. Cover and set on the back of the stove until the sugar melts, and a syrup has formed, then boil gently until the pears are tender and clear. When tender, take up with a skimmer, pack into hot jars and boil the syrup down a little, then fill and seal as usual.
Remove the outside rind of the melon and scrape out the soft inside. Cut the rind into strips. Line a kettle with vine-leaves, lay in the rind in alternate layers with more grape-leaves, sprinkle each layer lightly with powdered alum, pour in a very little cold water, cover the kettle closely, and steam the contents for three hours. Do not let the rind boil during this time. Drain the rind, and throw into cold water. Soak for four hours, draining and adding fresh, cold water every hour.
Put into the preserving kettle two and a half pounds of granulated sugar and a quart of water, and bring to a boil, skimming off the scum as it rises to the surface. When the scum no longer rises drain the rind and drop it into the boiling syrup. When the rind is clear and very tender, but not broken, remove, and lay upon platters, while you add to the syrup a sliced lemon and a little sliced ginger root. Boil for ten minutes. Pack the rind carefully in jars; fill these to overflowing with the boiling syrup and seal.
Peel the pears, but do not remove the stems. Allow a pound of sugar to each pound of fruit, and put in alternate layers in the preserving kettle. Set at the side of the range where the contents will heat so slowly that the sugar will not scorch. Gently stew the pears until they are clear and tender, then lay them carefully on platters in the sun while you boil the syrup until thick and clear, skimming off any scum that arises. Put the pears into jars, fill these with the boiling syrup, and seal.
Wipe the plums carefully, and prick each one with a fork to prevent bursting. Weigh the fruit, and to every pound of it allow a pound of sugar and a pint of water. Cook the sugar and water to a clear syrup, then lay in the plums and boil very gently for twenty minutes. Remove the fruit carefully, not to break it, and lay on dishes to cool. Boil the syrup until thick, pack the plums in glass jars, fill to overflowing with the scalding syrup, and seal immediately.