made Plain and Eajyi 
¥o preferve the large green plumbs . 
3 FIRST dip the ftalks and leaves in boiling vinegar, when they 
are dry have your fyrup ready, and firft give them a fcald, and 
very carefully with a pin take oft the (kin; boil your fugar to a 
candy height, and dip in your plumbs, hang them by the (talk 
to dry, and they will look finely tranfparent, and by hanging that 
way to dry, will have a clear drop at the top. You mult take 
great care to clear your fugar nicely. 
A nice way to preferve peaches ; 
PUT your peaches in boiling water, juft give them a fcald, 
but don’t let them boil, take them out and put them in cold wa¬ 
ter, then dry them in a fieve, and put them in long wide-mouth¬ 
ed bottles : to half a dozen peaches take a quarter of a pound of 
fugar, clarify it, pour it over your peaches, and fill the bottles 
with brandy. Step them clofe, aitd keep them in a clbfe placeo 
A fecond way to preferve peaches* 
MAKE your fyrup as above, and when it is clear juft dip in 
your peaches, aud take them out again, lay them on a di(h to 
cool, then put them into large wide-mouthed bottles, and when 
the fyrup is cold pour it over them^ let them ftand till cold, and 
fill up the bottle with the belt French brandy. Obferve that you 
leave room enough for the peaches to be well covered with bran¬ 
dy, and cover the glafs clofe with a bladder and leather, and tie 
them clofe down. 
f o make quince cakes . 
YOU muft let a pint of the fyrup of quinces with a quart or 
two of rafpberries be boiled and clarified over a clear gentle fire* 
taking care that it be well fk mimed from time to time ; then 
add a pound and a half of fugar, caufe as much more to be 
brought to a candy height* and poured in hot. Let the whole 
be continually ftirred about till it is almoft cold, then fpread if 
on plates, and cut it out into cakes. 
X % 
To 
