Apple Leather

To six pounds of ripe apples, (pared and quartered), allow three pounds of the best brown sugar. Mix them together, and put them, into a preserving kettle, with barely water enough to keep them from burning. Pound and mash them a while with a wooden beetle. Then boil and skim them for three hours or more, stirring them nearly all the time. When done, spread them thinly on large dishes, and set them in the sun for three or four days; Finish the drying by loosening the apple leather on the dishes, and setting them in the oven after the bread is taken out, letting them remain till the oven is cold. Roll up the apple leather and put it away in a box.