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Preserved Pineapple

Select thoroughly-ripe pineapples, peel and cut them into slices. Weight them, and allow three-quarters of a pound of crushed loaf sugar to each pound of the fruit and place them in a preserving-pan in layers, with sugar between each layer, leaving them over night. On the following morning put the pan over rather a slow fire, and when the pineapples are very hot, but not soft, remove them, drain each slice and lay on a dish. Continue boiling the syrup until thickly reduced. Pack the slices in glass jars, pour in a half wineglassful of rum and enough of the syrup to fill them and let them get quite cold, after which put in each jar a round of white paper dipped in brandy, cover with parchment and tie securely. Keep in a dry place until wanted