e thick enough, and cold, and then
put them up. This way serves also for _Respasses_ and _Mulberries_.

* * * * *

_Of Plums._

_The best way to dry Plums._

Take your _Plums_ when they are full growne, with the stalks
on them, but yet green, split them on the one side, and put them
in hot water, but not too hot, and so let them stand three or four
hours, then to a spoonfull of them, take three quarters of a pound
of _sugar_, beaten very fine, and eight spoonfulls of water to every
pound, and set them on hot embers till the _sugar_ be melted, and
after that boyle them till they be very tender, letting them stand
in that Syrupe three dayes to plump them; then take them out,
wash the Syrupe from them with warm water, and wipe them with
a fine linnen cloath, very dry, and lay them on plates, and set
them to dry in a Stove, for if you dry them in an Oven, they will
be tough.

_To Preserve Damsons._

Take _Damsons_ before they be full ripe, but new gathered off
the Tree, allow to every pound of them a pound of _sugar_, put a
little _Rose-water_ to them, and set them in the bottome of your
pan, one by one, boyle them with a soft fire, and as they seeth
strew your _sugar_ upon them, and let them boyle till the Syrupe be
thick enough, then while the Syrupe is yet warme, take the _Plums_
out, and put them in a gally pot, Syrupe and all.

_To Preserve Bullasses as green as grasse._

Take your _Bullasses_, as new gathered as you can, wipe them
with a cloath, and prick them with a knife, and quaddle them in
two waters, close covered, then take a pound of Clarified _sugar_,
and a pint of _Apple water_, boyle them well together (keeping
them well scummed) unto a Syrupe, and when your _Bullases_ are
well dript from the water, put them into the Syrupe, and warm
them three or four times at the least, at the last warming take
them up, and set them a dropping from the Syrupe, and boyle
the Syrupe a little by it selfe, till it come to a jelly, and then between
hot and cold put them up to keep for all the year.

_To Preserve Pares, Pare-Plums, Plums._

First take two pound and a halfe of fine _sugar_, and beat it small, and
put it into a pretty brasse pot, with twenty spoonfulls of _Rose-water_,
and when it boyleth skim it clean, then take it off the fire,
and let it stand while it be almost cold, then take two pound of
_Pare-plums_, and wipe them upon a faire cloath, and put them into
you