TO GREEN FRUIT FOR PRESERVING IN SUGAR OR VINEGAR

Apples, pears, limes, plums, apricots, etc., for preserving or pickling, may be greened thus: Put vine-leaves under, between, and over the fruit in a preserving kettle; put small bits of alum, the size of a pea, say 8 dozen bits to a kettleful; put enough water to cover the fruit, cover the kettle close to exclude all outer air, set it over a gentle fire, let them simmer; when they are tender drain off the water; if they are not a fine green let them become cold, then put vine-leaves and a bit of saleratus or soda with them, and set them over a slow fire until they begin to simmer; a bit of soda or saleratus the size of a small nutmeg will have the desired effect; then spread them out to cool, after which finish as severally directed.