The large, juicy pineapple is the best for this purpose. To begin with have your scales at hand, also a sharp-pointed knife and an apple-corer, a slaw-cutter and a large, deep porcelain dish to receive the sliced pineapple. Now begin to pare, do this carefully, dig out all the eyes as you go along. Lay the pared pineapple on a porcelain platter and stick your apple-corer right through the center of the apple, first at one end and then at the other; if it acts stubbornly put a towel around the handle of the corer and twist it. Behold! the whole core will come out at once. Now screw the slaw-cutter to the desired thickness you wish to have your pineapple sliced. Slice into receiving dish, weigh one pound of fine granulated sugar and sprinkle it all over the apple, and so on until all are pared and sliced, allowing one pound of sugar to each very large pineapple. Cover the dish until next day and then strain all the juice off the apples and boil in a porcelain or bell metal kettle, skimming it well; throw in the sliced pineapples, boil about five minutes and can. Be sure to have the cans rolled in hot water before using; have the rubbers secure (always use new rubbers), and roll the covers in hot water before screwing them on. Fill the cans to overflowing and seal immediately, not losing a moment's time. As the cans grow cold screw tighter and examine daily, for three or four days, and screw tighter if possible.

ANOTHER WAY.--Prepare the pineapples as above, allowing half a pound of sugar to two pounds of fruit. Steam the sliced pines in a porcelain steamer until tender. In the meantime make a syrup of the sugar, allowing a tumblerful of water to a pound of sugar. Skim the syrup carefully, put in your steamed pineapples and can as above.

STILL ANOTHER WAY.--Prepare as in No. 1. Weigh your sliced pineapples and to five pounds of fruit make a syrup of two and one-half pounds of sugar. Put the sugar on to boil with one quart of water, boil and skim carefully. Add the fruit to the boiling syrup and boil five minutes. Can quickly, lose no time in screwing on the covers. Screw tight as possible and tighten again as they grow cool. Examine frequently, always screwing tighter.

AND STILL ANOTHER WAY.--Take off the rind and trim. Cut into desired slices; a nice way is to cut round slices then divide into thirds. Fill into glass cans, and dissolve sugar in water enough to cover the cans to overflowing, allowing half a pound of sugar to a pound of fruit, and pour this sweetened water over the pineapples. Clap on the rubbers and screw on the covers tightly. Now place them in a large wash boiler, securing the cans from tumbling over, by placing sticks of wood at the bottom of the boiler; a still better way is to put hay or old rags between the cans. Fill the boiler with cold water up to the neck of the cans, and let them boil steadily for at least twenty minutes. Lift the boiler from the stove and allow the cans to get cold in the water they were boiled in, even if it takes until the following day. Then remove each can carefully, screwing each can as tightly as possible. Wipe dry and put away in a cool place. All canned fruits should be examined carefully in one or two weeks' time after being put up. If any show signs of fermenting, just set them in a boiler of cold water and let them come to a boil slowly. Boil about ten minutes, remove boiler from the fire and allow the cans to cool in the boiler. When cold screw tight and put away.