Crab-apple marmalade is made in the same way.
Crab-apple jelly is made like quince jelly.
Most other fruits are preserved so much like the preceding, that it is needless to give any more particular directions, than to say that a pound of sugar to a pound of fruit is the general rule for all preserves that are to be kept through warm weather, and a long time.
Preserved Watermelon Rinds.
This is a fine article to keep well without trouble for a long time. Peel the melon, and boil it in just enough water to cover it till it is soft, trying with a fork. (If you wish it green, put green vine leaves above and below each layer, and scatter powdered alum, less than half a teaspoonful to each pound.)
Allow a pound and a half of sugar to each pound of rind, and clarify it as directed previously.
Simmer the rinds two hours in this syrup, and flavor it with lemon peel grated and tied in a bag. Then put the melon in a tureen, and boil the syrup till it looks thick, and pour it over. Next day, give the syrup another boiling, and put the juice of one lemon to each quart of syrup. Take care not to make it bitter by too much of the peel.
Citrons are preserved in the same manner. Both these keep through hot weather with very little care in sealing and keeping.
Preserved Pumpkin.
Cut a thick yellow pumpkin, peeled, into strips two inches wide, and five or six long.