on, with the addition of a little Paris plaster, which will prevent
the walls in future from becoming damp.

DAMSON CHEESE. Pick the damsons clean, bake them slowly, till they may
be rubbed through a cullender, leaving nothing but the skins and stones.
Boil the pulp and juice three hours over a slow fire, with some moist
sugar, and keep it stirring to prevent burning. Blanch the kernels, and
mix them with the jam a few minutes before it be taken off the fire. Put
it into cups, tie it down with writing paper dipped in brandy, and the
cheese will keep several years, if kept in a dry place.

DAMSON PUDDING. Line a bason with tolerably thin paste, fill with the
fruit, and cover the paste over it. Tie a cloth tight over, and boil
till the fruit is done enough.

DAMSON WINE. Take a considerable quantity of damsons and common plums
inclining to ripeness; slit them in halves, so that the stones may be
taken out, then mash them gently, and add a little water and honey. Add
to every gallon of the pulp a gallon of spring water, with a few bay
leaves and cloves: boil the mixture, and add as much sugar as will
sweeten it, skim off the froth, and let it cool. Now press the fruit,
squeezing out the liquid part; strain all through a fine cloth, and put
the water and juice together in a cask. Having allowed the whole to
stand and ferment for three or four days, fine it with white sugar,
flour, and whites of eggs. Draw it off into bottles, then cork it well:
in twelve days it will be ripe, and will taste like weak port, having a
flavour of canary.

DAMSONS PRESERVED. To keep damsons for winter pies, put them in small
stone jars, or wide-mouthed bottles; set them up to their necks in a
boiler of cold water, and scald them. Next day, when perfectly cold,
fill up the bottles with spring water, and close them down.--Another way
is to boil one third as much sugar as fruit over a slow fire, till the
juice adheres to the fruit, and forms a jam. Keep it in small jars in a
dry place. If too sweet, mix with it some of the fruit done without
sugar.--Or choose some pots of equal size top and bottom, sufficient to
hold eight or nine pounds each. Put in the fruit about a quarter up,
strew in a quarter of the sugar, then another quantity of fruit, and so
on till all of both are in. The proportion of sugar is to be three
pounds to nine pounds of fruit. Set the jars in the oven, and bake the
fruit quite through. When cold, put a piece of clean