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Pineapple, Bottled, Without Boiling

Choose pineapples which, though ripe, are perfectly sound. Pare the fruit, remove the specks, and cut them into slices a quarter of an inch thick. Weigh them, and allow one pound of powdered and sifted sugar to each pound of pines. Put a layer of the sugar half an inch deep at the bottom of a small glass jar. Place on this a layer of equal depth of sliced fruit. Press it down, and repeat until the jar is full, remembering only that the first and last layer must be of sugar. Fit the cover as closely as possible, to keep the jar air-tight.