_To preserve Plumbs_.
Take your plumbs before they have stones in them, which you may know
by putting a pin through them, then codle them in many waters till
they are as green as grass, peel them and coddle them again; you must
take the weight of them in sugar, a pint of water, then put them in,
set them on the fire, to boil slowly till they be clear, skiming them
often, and they will be very green; put them up in glasses and keep
them for use.
_To keep Damsons_.
Take damsons when they are first ripe, pick them off carefully, wipe
them clean, put them into snuff bottles, stop them up tight so that no
air can get to them, nor water; put nothing into the bottles but
plumbs, put the bottles into cold water, hang them over the fire, let
them heat slowly, let the water boil slowly for half an hour, when the
water is cold take out the bottles, set the bottles into a cold place,
they will keep twelve months if the bottles are stopped tight, so as
no air nor water can get to them. They will not keep long after the
bottles are opened; the plumbs must be hard.
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