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JARGONELLE PEARS, TO PRESERVE (another way)

Prepare the pears as in the last recipe. When they are pared, cored, and weighed, put them into a saucepan, with vine leaves under and over them; cover them with cold water, and simmer them gently for half an hour. Drain them, and make a syrup, allowing one pound of sugar to every pound of fruit, and half a pint of water to every pound and a half of sugar, with one ounce of ginger, and the rind and juice of half a lemon. Boil this syrup for ten minutes, put in the pears, and let them simmer a quarter of an hour. Lift them out carefully, boil the syrup ten minutes longer, and when cold pour it over the pears. Cover them closely, and in three days boil the syrup ten minutes again, and repeat this twice, three days being allowed to elapse between each boiling. The pears must be entirely covered with the syrup while they are soaking. Put a clove in each pear. Put the fruit in a deep jar, pour the syrup over it, cover closely to exclude the air, and keep in a cool, dry place. Probable cost of pears, 3d. per pound.