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Citron Preserves

Eight pounds citron, six pounds granulated sugar, three lemons, one quart water; cut the citron in any form you wish, about one-half an inch thick, boil thirty minutes in alum water, a dessert spoon of pulverized alum to one gallon water; then take them out, put them in another water and soak over night; in the morning put them in fresh water in the preserving kettle and boil them until they have changed color and are pretty soft; in the meantime slice the lemons very thin, extract the seeds, and boil them in a cup of water until soft, then take out the citron, strain the water, take one quart of it, add sugar and lemons, with the lemon water; boil slowly until the citron is transparent, then can them.