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Figs, Preserved

Take small green figs, wipe, and put them into cold water; do this in the morning, and the next day simmer them till tender. Put them into cold water for three days, changing it each day. Try if they are soft enough for a pin's head to pierce them easily; if so, weigh them, and to each pound of fruit allow a pound of sugar. Clarify the sugar, and put the figs into it while it is hot. Simmer for ten or twelve minutes. In a couple of days add the thin rind of a lemon and a little ginger to the syrup, and heat the figs in it again; do this twice, divide the figs in it again; do this twice, divide the figs into halves, and put them, in their syrup, into pots. Tie down closely.