236 To Preserve Pears
Take an ounce of race ginger, for every pound of pears. Scrape off the skin, cut it into thin slices, and boil it until tender, then take it from the fire, put in your sugar, allowing three quarters of a pound to a pound of the pears, set it on the fire, clarify it, then put in the pears, if very small they are good preserved whole, boil them till tender, then put them in jars tightly covered, set them away in a cool place. In the course of five or six days, boil the syrup again, and turn it on them while hot. Choke and Vergoulouse are the best pears for preserving. The ginger can be omitted if not liked.