Pine-Apples

Take pine-apples before they are ripe, and lay them five days in strong salt and water. . Then put into the bottom of a large saucepan a handful of vine-leaves, and put in the pineapples. Fill the pan with vine-leaves, and then pour on the salt and water they were laid in. Cover it up very close, and set them over a slow fire. Let them stand till of a fine light green. Have ready a thin syrup, made of a quart of water and a pound of double-refined sugar. When it is almost cold, put it into a deep jar, and put in the pine-apples with their tops on. Let them stand a week, and take care that they are well covered with the syrup. It is a great fault to put any kind of fruit that is to be preserved whole into thick syrup at first, as that makes it shrink, draws out the juice, and spoils it. When they have stood a week, boil the syrup again, and pour it carefully into the jar, for fear of breaking the tops of the pine-apples. Let it stand eight or ten weeks, and during that time give the syrup two or three boilings to keep it from moulding. Let the syrup stand till it is near cold before it is put on; and when the pine-apples look quite full and green, take them out of the syrup, and make a thick syrup of three pounds of double-refined sugar, with as much water as will dissolve it: boil and skim it well, put a few slices of white ginger into it, and when it is nearly cold, pour it upon the pine-apples. Tie them down close with a bladder, and they will keep many years without shrinking.

Barberries For Tarts

Having picked the female branches clean from the stalks, take their weight in loaf sugar, and put them in a jar. Set them in a kettle of boiling water till the sugar is melted and the barberries quite soft. Then next dayput them into a preserving-pan, and boil them fifteen minutes. Then put them into jars, and tie them up close.

Barberries Preserved In Bunches

Having procured the finest female barberries, pick out all the largest bunches, and then pick the rest from the stalks ; put them in as much water as will make a syrup for the bunches; boil them till they are soft, then strain them through a sieve, and to every pint of the juice put a pound and a half of loaf sugar. Boil and skim it well, and to every pint of syrup put half a pound of barberries in bunches. Boil them till they look very fine and clear, then put them carefully into pots or glasses, and tie them down close with brandy-paper.

Quinces

Quinces may be preserved either whole, or in quarters, in this manner: Having pared them very thin and round (or cut into quarters), put them into a saucepan, fill it with hard water, and lay the parings over the quinces to keep them down. Cover the saucepan close, that no steam may get out, and set them over a slow fire till they are soft, and of a fine pink colour. Then let them stand till they are cold. Make a good syrup of double-refined sugar, and boil and skim it well. Then put in the quinces, let them' boil ten minutes, take them off, and let them stand two or three hours. Boil them till the syrup looks thick, and the quinces clear. Put them into deep jars, and with brandy-paper and leather over them, tie them up close.

Peaches. Let the peaches be the largest, but not too ripe : rub off the lint with a cloth, and then run. them down the seam with a pin, skin deep, and cover them with French brandy : tie a bladder over them, and let them stand a week. Take them out, and make a strong syrup for them. Boil and skim it well, then put in the peaches, and boil them till they look clear: take them out, and put them into pots or glasses ; mix the syrup with the brandy, and when it is cold, pour it on the peaches. Tie them close down with a bladder, as they will turn black should the air get to them.