up in bags. Boil the whole together gently, for
three-quarters of an hour--then take up the tomatoes, strain the liquor,
and put to it a pound and a half of white sugar, for each pound of
tomatoes. Put in the tomatoes, and boil them gently, till the syrup
appears to have entered them. In the course of a week turn the syrup
from them, heat it scalding hot, and turn it on to the tomatoes.
Tomatoes preserved in this manner appear like West Indian sweetmeats.

320. _To Preserve Apples._

Apples for preserving should be tart and mellow--pare them, and take out
the cores with a small knife. Allow for each pound three-quarters of a
pound of sugar, a tea-spoonful of powdered ginger, tied in a bag, and
sufficient water to cover the apples. Make the syrup, then take it from
the fire, and put in the apples, when it is just lukewarm. Boil them
till transparent, take them up--when partly cooled, put in a little
essence of lemon. Turn the syrup from them in the course of a week, boil
it, and turn it back on the apples while hot.

321. _Cymbelines, or Mock Citron._

Cut into small pieces, and scrape the rind of cymbelines--put them into
strong salt and water--let them remain in it three days, then in fair
water a day, changing the water several times--soak them in alum water
an hour--tie up oyster shells in a cloth, and boil them with the
cymbelines. When the cymbelines are tender, take them up, and put them
back into the alum water. Make the syrup for them, allowing a pound and
a half of sugar to one of the cymbelines. When clarified, let it get
cold--then rinse the cymbelines, and boil them three-quarters of an
hour. When partly cooled, put in a little essence of lemon to flavor
them. These are good eaten like any other sweetmeats, or used instead of
citron for cake.

322. _Watermelon Rinds._

Take the rind of a nice ripe watermelon--cut it into small strips, and
boil them, till they begin to grow tender, in water, with saleratus and
peach leaves in it, in the proportion of a tea-spoonful of saleratus and
a dozen peach leaves to a couple of quarts of water. Take the rinds out
of the water, and soak them in alum water an hour. Make a syrup,
allowing the same weight of sugar as rinds. When clarified and cooled,
rinse the rinds, and put them in the syrup, together with powdered
ginger, tied up in a small bag. Boil them till they are quite soft--when
partly cooled, add a little essence of lemon. Turn the syrup from them
in