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Bottled Pineapple

Peel the rind smoothly and carefully off some pineapples, pick out all the discolored parts, and cut off the heads and stalks. Cut the pines in slices, and pack them closely in wide-mouthed bottles or glass jars; fill each one with syrup boiled to the twenty-six degree; cork them, and tie down. Put the bottles in a saucepan of water, placing straw round them to prevent their knocking together and breaking, and boil them for twenty-five minutes. Then remove from the fire, and leave the bottles in the water until cold, dip the ends in bottle-wax, and store them away for use.