Take root of green ginger, and pare it neatly with a sharp knife, throwing it into a pan of cold water as you pare it. Then boil it till tender all through, changing the water three times. Each time put on the ginger is quite cold water to lake out the excessive heat. When it is perfectly tender, throw it again into a pan of cold water, and let it lie an hour or more; this will make it crisp. In the mean time prepare the syrup. For every six pounds of ginger root, clarify seven pounds of the best double-refined loaf-sugar. Break up the sugar, put it into a preserving kettle, and melt it in spring or pump water, (into which you have stirred gradually the beaten white of two eggs,) allowing a pint of water to each pound of sugar. Boil and skim it well. Then let the syrup stand till it is cold; and having drained the ginger, pour the syrup over it, cover it, and do not disturb it for two days. Then, having poured it from the ginger, boil the syrup over again. As soon as it is cold, pour it again on the ginger, and let it stand at least three days. Afterwards boil the syrup again, and pour it _hot_ over the ginger. Proceed in this manner till you find that the syrup has thoroughly penetrated the ginger, (which you may ascertain by its taste and appearance when you cut a piece off,) and till the syrup becomes very thick and rich. Then put it all into jars, and cover it closely. If you put the syrup hot to the ginger at first, it will shrink and shrivel. After the first time, you have only to boil and reboil the syrup; as it is not probable that it will require any further clarifying if carefully skimmed. It will be greatly improved by adding some lemon-juice at the close of the last boiling. TO PRESERVE CITRONS. Pare off the outer skin of some fine citrons, and cut them into quarters. Take out the middle. You may divide each quarter into several pieces. Lay them for four or five hours in salt and water. Take them out, and then soak them in spring or pump water (changing it frequently) till all the saltness is extracted, and till the last water tastes perfectly fresh. Boil a small lump of alum, and scald them in the alum-water. It must be very weak, or it will communicate an unpleasant taste to the citrons; a lump the size of a hickory nut will suffice for six pounds. Afterwards simmer them two hours with layers of green vine leaves. Then make a syrup, allowing a pint of water to each pound of loaf-sugar; boil and skim it well. When it is quite clear, put in the citrons, and boil them slowly, till they are so soft that a straw will pierce through them without breaking. Afterwards put them into a large dish, and set them in the sun to harden.