Put a hundred or so medium-sized green mangoes into a bowl of cold water to steep; grate off the outer coat very fine, cut them lengthwise in order to remove the stones, and throw them into weak lime-water. Put them into a preserving-pan with enough water to cover, parboil, skimming frequently; then turn them out onto a sieve and drain. Have ready a sufficient quantity of syrup, made of eight pounds of sugar, put in the mangoes and let them simmer in this, removing all the scum, until the sugar commences to crystallize; then remove the pan from the fire, allow the contents to cool, put the mangoes and syrup into wide-mouthed bottles or jars, and cork down when quite cold. Let them remain for two or three days, and should the syrup be getting thin, reboil it, adding the mangoes for a few minutes at the end of the boiling, and bottling again. This process should be repeated until there is no further sign of fermentation, corking down when quite cold. This preserve will remain good for a number of years if kept in a cool dry place. Enough syrup should be prepared at first, so that on the completion of the boiling there will be enough to cover the mangoes.