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Pineapple, Bottled

Be very careful that the pineapples are perfectly sound and ripe. Pare them, and remove the specks. Cut the fruit into slices half an inch thick, and divide these into halves. Put them into dry wide-mouthed bottles, and cover them with syrup. Wrap a wisp of hay round each bottle. Put them side by side in a boiler, with cold water up to their necks. Bring the water to a boil, and let it boil gently for twenty minutes. Draw the pan aside, cork the bottles and let them remain until they are quite cold. Wax the corks, and store in a cool cellar. The syrup, which is to be poured over the fruit, should be made as follows. Dissolve three pounds of loaf sugar in a quart of water. Stir in half the white of an egg, and stir the syrup over the fire for two or three minutes. Let it boil, and skim carefully. In order to assist the scum in rising, throw in a spoonful of cold water two or three times. Strain the syrup through a napkin, and it will be ready for use. Time to boil the bottled fruit, twenty minutes. Probable cost, pineapples, when cheap, 1s. to 2s. each.