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GINGER, PRESERVED, IMITATION OF (another way)

Take medium-sized vegetable-marrows; remove the peel and seeds, and cut the marrow into small lumps about two inches long. Weigh them, and pour over them as much syrup as will cover them; the syrup being made by pouring one pint of boiling water over half a pound of moist sugar. Cover the bowl which contains the vegetable-marrows, to keep out the dust, and put it on one side for two days. At the end of that time, drain the pieces of marrow, and lay them in a saucepan, with one pound of loaf sugar and a cupful of water to every pound of marrow. Put into a muslin bag two ounces of freshly-ground ginger and half a tea-spoonful of cayenne, and allow this quantity, with the rind and juice of three lemons, to every four pounds of marrow. Simmer gently, and, when clear, add a glass of gin. Probable cost, 8d. per pound. Sufficient, one pound of marrow will make about one pound of preserve.