ess it over and around the top of the jar; as it dries, it will
become quite firm and tight.

1632. Keeping Apples.

Apples for keeping should be laid out on a _dry_ floor for three
weeks. They may then be packed away in layers, with dry straw between
them. Each apple should be rubbed with a dry cloth as it is put away.
They should be kept in a cool place, but should be sufficiently
covered with straw to protect them from frost. They should be plucked
on a dry day.

1633. Dried Apples.

Dried apples are produced by taking fine apples of good quality, and
placing them in a very slow oven for several hours. Take them out
occasionally, rub and press them flat. Continue until they are done.
If they look dry, rub over them a little clarified sugar.

1634. Preserved Rhubarb.

Peel one pound of the finest rhubarb, and cut it into pieces of two
inches in length; add three quarters of a pound of white sugar, and
the rind and juice of one lemon--the rind to be cut into narrow
strips. Put all into a preserving kettle, and simmer gently until the
rhubarb is quite soft; take it out carefully with a silver spoon, and
put it into jars; then boil the syrup a sufficient time to make it
keep well,--say one hour,--and pour it over the fruit. When cold, put
a paper soaked in brandy over it, and tie the jars down with a bladder
to exclude the air. This preserve should be made in the spring.

[WALK SWIFTLY FROM TEMPTATION, OR IT MAY OVERTAKE YOU.]

1635. Dry Apricots.

Gather before ripe, scald in a jar put into boiling water, pare and
stone them; put into a syrup of half their weight of sugar, in the
proportion of half a pint of water to two pounds of sugar; scald, and
then boil until they are clear. Stand for two days in the syrup, then
put into a thin candy, and scald them in it. Keep two days longer in
the candy, heating them each day, and then lay them on glasses to dry.

1636. Preserved Peaches.

Wipe and pick the fruit, and have ready a quarter of the weight of
fine sugar in powder. Put the fruit into an ice-pot that shuts very
close; throw the sugar over it, and then cover the fruit with brandy.
Between the top and cover of the pot put a double piece of grey paper.
Set the pot in a saucepan of water till the brandy is as hot as you
can bear to put your finger into, but do not let it boil. Put the
fruit into a jar, and pour on the brandy. Cover