Pare, cut into slices, take out the core of each one, and weigh,
allowing pound for pound of sugar and fruit. Put in alternate layers
in the kettle and pour in water, allowing a teacupful to each pound of
sugar. Heat to a boil; take out the pineapple and spread upon dishes in
the sun. Boil and skim the syrup half an hour. Return the pineapple to
the kettle and boil fifteen minutes. Take it out, pack in wide-mouthed
jars, pour on the scalding syrup; cover to keep in the heat, and, when
cold, tie up, first putting brandied tissue-paper upon the top.