Pear Chips.

Eight Ibs. pears, 5 Ibs. sugar, ½ Ib. preserved ginger, 4 lemons, ½ teaspoon salt.

Cut the pears in thin slices, rejecting core and stems; add sugar and let stand for four hours. Add lemons sliced thin (with seeds removed) and salt, and cook slowly for two hours. Fill sterilized, hot jars and seal.

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