THE PLUM 



99 



layers in preserving kettle, allowing same amount of sugar. 



Let all come to a boil slowly ; take out plums with skimmer; 



drain, and spread on plates in the sun. Cook down the 



syrup slowly for half an hour, skimming often; place 



plums in -this for ten minutes (boiling them). Drain and 



dry as before and when quite cold place in jars, heated 



pouring the boiling syrup over the fruit and sealing a 



once. 



PICKLED PLUMS No. i 



Pour over hard, unripe plums which have been washed, 

 dried, and pricked in a number of places, boiling, spiced 

 vinegar, repeating three times. 



PICKLED PLUMS No. 2 



Plums of any kind may also be pickled like cherries 

 (cold), placed in jars in layers, alternating with layers of 

 sugar; cold vinegar poured over, and sealed. 



BRANDIED PLUMS No. i 



Select greengages which are full-sized but still hard, and 



place in layers in jars. To each pint of white brandy allow 



two and one-half ounces granulated sugar; pour over and 



seal tight. 



BRANDIED PLUMS No. 2 



Make a syrup as for preserves. When thick add two- 

 thirds part of brandy and pour over the fruit. 



PLUM WINE 



To four gallons of damsons add five and a half gallons 

 of soft water. Simmer till tender, when strain; add fifteen 

 pounds of sugar and six ounces red tartar. Strain and 

 let ferment as with other wines. Or a syrup may be made 

 of the sugar and water and cooked with the plums two 



