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Preserved Chestnuts

Take the brown skins off some chestnuts and put them in boiling water until the light skins can be removed. Have some syrup ready, put the chestnuts in, stand by the fire and let simmer for several hours, every little while adding a little more syrup. The syrup should thicken while simmering, otherwise it would get mouldy. Heat the chestnuts two days in this manner, then take out and drain. Boil some syrup to the blow degree in a small pan, and when it is cool, work it until it has a gloss. Dip the chestnuts in this, drain on a wire-sieve and dry in a oven for two minutes.