After having pared away every morsel of the rind from a ripe and highly flavoured pine-apple, cut three-quarters of a pound of it into very thin slices, and then into quite small dice. Pour to it nearly half a pint of spring water; heat, and boil it very gently until it is extremely tender, then strain and press the juice closely from it through a cloth or through a muslin strainer* folded in four; strain it clear, mix it with ten ounces of the finest sugar in small lumps, and when this is dissolved, boil the syrup gently for a quarter of an hour. It will be delicious in flavour and very bright in colour if well made. If put into a jar, and stored with a paper tied over it, it will remain excellent for weeks; and it will become almost a jelly with an additional ounce of sugar and rather quicker boiling. It may be poured round moulded creams, rice, or sago; or mingled with various sweet preparations for which the juice of fruit is admissible.