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.