Boil ginger-root, tied in a thin muslin bag, in clear water until the
water is well flavored; make a sirup of this water and sugar, adding to
it a little lemon-juice, and allowing three-quarters of a pound of sugar
to a pound of apples. When the sirup is skimmed clear, boil in it a few
quarters of the apples at a time, until they become clear--no longer.
Replace the apples in the sirup when it becomes cold. The golden pippins
should be used. This preserve can be made without ginger.