Equal quantity of fruit and syrup, peel of 1 large lemon, a little ginger.

Lay the figs in cold water for 24 hours, then simmer them till tender; put them again into cold water, and let them remain for two days, changing the water each day. If not quite soft, simmer again, and replace in cold water until next day. Take their weight in loaf sugar, and with 2/3 of it make a syrup, in which simmer the figs for 10 minutes. In 2 days take the third of the sugar, pound fine, and pour the syrup from the figs on it. Make a rich syrup with the peel of the lemon and a little raw ginger, and boil the figs in it, then mix all together and put into large jam pots. The figs may be cut in half, if preferred, after they have simmered until soft.

Preserved Pumpkins

Equal proportions of sugar and pumpkins, 1 gill lemon juice.

Cut the pumpkin in two, peel and remove the seed, cut in pieces about the size of a 50-cent piece; after weighing place in a deep vessel in layers, first sprinkling a layer of sugar, then of pumpkin, and so on, until it is finished; now add the lemon juice and set aside for 3 days; now for every 3 lbs. of sugar add 1/2 a pint of water and boil until tender. Pour into a pan, setting aside for 6 days, pour off the syrup and boil till thick; skim and add the pumpkin while boiling; bottle in the usual manner.