hen pan, with enough of the
sugar, cold, to cover it, and let it stand two days; then pour the syrup
from the ginger to the remainder of the sugar; boil it some time, and
when cold, pour it on the ginger again, and set it by three days at
least. Then take the syrup from the ginger; boil it, and put it hot over
the ginger; proceed in this way till you find the sugar has entered the
ginger, boiling the syrup, and skimming off the scum that rises each
time, until the syrup becomes rich as well as the ginger.

_Obs._--If you put the syrup on hot at first, or if too rich, the ginger
will shrink, and not take the sugar.

N.B. When green ginger is not to be procured, take large races of
Jamaica ginger boiled several times in water till tender, pare neatly,
and proceed as above.

_To preserve Cucumbers._--(No. 98.)

Take large and fresh-gathered cucumbers; split them down and take out
all the seeds; lay them in salt and water that will bear an egg, three
days; set them on a fire with cold water, and a small lump of alum, and
boil them a few minutes, or till tender; drain them, and pour on them a
thin syrup; let them lie two days; boil the syrup again, and put it over
the cucumbers; repeat it twice more; then have ready some fresh
clarified sugar, boiled to a blow (see No. 94); put in the cucumbers,
and simmer it five minutes; set it by till next day; boil the syrup and
cucumbers again, and set them in glasses for use.

_Preserved Fruit, without Sugar._--(No. 99.)

Take damsons when not too ripe; pick off the stalks, and put them into
wide-mouthed glass bottles, taking care not to put in any but what are
whole, and without blemish; shake them well down (otherwise the bottles
will not be half full when done); stop the bottles with new soft corks,
not too tight; set them into a very slow oven (nearly cold) four or five
hours; the slower they are done the better; when they begin to shrink
in the bottles, it is a sure sign that the fruit is thoroughly warm:
take them out, and before they are cold, drive in the corks quite tight;
set them in a bottle-rack or basket, with the mouth downwards, and they
will keep good several years.

Green gooseberries, morello cherries, currants, green gages, or bullace,
may be done the same way.

_Obs._--If the corks are good, and fit well, there will be no occasion
for cementing them; but should bungs be used, it will be necessary.

_Bread._--(No. 100.)

Put a quartern of flour into