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Apple Preserve, Good

E. Pernet.

Weigh equal quantities of good brown sugar and apples, peel, core, and cut the apples into small square pieces, make a syrup of one pint of water to three pounds of sugar, boil until pretty thick, then add the apples, the grated peel of a lemon or two, a little whole white ginger (if liked); boil until the apples are clear and begin to fall, then it will be done.