Wipe, quarter, core, pare and chop two and a half pounds of sour apples. Put in a stewpan and add one and a half pounds light brown sugar, the juice and rind of one and a half lemons, one-half ounce of ginger root, a few grains salt, and enough water to prevent apples from burning. Cover, and cook slowly four hours, adding water as necessary. Apple ginger may be kept for several weeks.