PRESERVED CITRON

A correspondent asks for a recipe for preserving citron.
To prepare it requires more time than most other sweetmeats for it must be cooked in alum water till tender, before being put into the syrup (a spoonful of alum to three quarts of water).
This is to give firmness to the melon, or it would otherwise soon cook to pieces.
The syrup should be generously flavored with lemon juice and ginger root before the well-drained citron is put in, and then all should be slowly simmered until transparent.