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.