Vegetable Marrow Preserved

Cut the marrow in thin slices. Remove the pulp and seeds. Weigh them and  to every lb of marrow allow 1 lb of white sugar. Lay the marrow and sugar in a pan all night and to every 5 lbs of marrow put 2 ozs of ground ginger and 3 lemons. Slice very thin. Boil gently for 4 hours.