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Ingredients.—To every lb. of apples allow ¾ lb. of sugar, 1½ oz. of the best white ginger; 1 oz. of ginger to every ½ pint of water. Mode.—Peel, core, and quarter the apples, and put the fruit, sugar, and ginger in layers into a wide-mouthed jar, and let them remain for 2 days; then infuse 1 oz. of ginger in ½ pint of boiling water, and cover it closely, and let it remain for 1 day: this quantity of ginger and water is for 3 lbs. of apples, with the other ingredients in proportion. Put the apples, &c., into a preserving-pan with the water strained from the ginger, and boil till the apples look clear and the syrup is rich, which will be in about an hour. The rind of a lemon may be added just before the apples have finished boiling; and great care must be taken not to break the pieces of apple in putting them into the jars. Serve on glass dishes for dessert. Time.—2 days for the apples to remain in the jar with sugar, &c.; 1 day to infuse the ginger; about 1 hour to boil the apples. Average cost, for 3 lbs. of apples, with the other ingredients in proportion, 2s. 3d. Sufficient.—3 lbs. should fill 3 moderate-sized jars. Seasonable.—This should be made in September, October, or November.