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Cover the pineapples, which you will have nicely sliced, with pure Cider Vinegar, and let them stand for three or four days. Then mash them through a cloth, straining as long as the juice runs clear. To every quart of juice allow one and two-thirds pounds of fine white sugar. Then boil all together for about ten minutes, and skim very carefully, until no scum rises upon the surface. Then take t