yrup above a Week; then lay them out
on Sieves, in a hot Stove, to dry: If you would have your Plums
green very soon, instead of Allom, take Verdigreece finely beaten,
and put in Vinegar; shake it in a Bottle, and put it into them when
the Skin cracks; let them have a Boil, and they will be very soon
green; you may put some of them in Codling-Jelly, first boiling the
Jelly with the Weight in Sugar.

_To dry AMBER, or any WHITE PLUMS._

Slit your Plums in the Seam; then make a thin Syrup. If you have any
Apricock-Syrup left, after your Apricocks are dry'd, put a Pint of
Syrup to two Quarts of Water; if you have none, clarify
single-refin'd Loaf-Sugar, and make a thin Syrup: Make the Syrup
scalding hot, and put in the Plums; there must be so much Syrup as
will more than cover the Plums; they must be kept under the Syrup,
or they will turn red: Keep them in a Scald 'till they are tender,
but not too soft; then have ready a thick Syrup of the same Sugar,
clarify'd and cold, as much as will cover the Plums; let them boil,
but not too fast, 'till they are very tender and clear, setting them
sometimes off the Fire; then lay a Paper close to them, and set them
by 'till the next Day; then boil them again 'till the Syrup is very
thick; let them lye in the Syrup four or five Days, then lay them on
Sieves to dry: You may put some in Codling-Jelly, first boiling the
Jelly with the Weight in Sugar, and put in the Plums hot to the
Jelly. Put them in Pots or Glasses.

_To dry BLACK PEAR-PLUMS, or MUSCLES, or the GREAT MOGULS._

Stone your Plums, and put them in a large earthen Pot; make a Syrup
with a Pound of single-refin'd Sugar and three Pints of Water; or if
you have the Syrup the white Plums are dry'd out of, thin it with
Water, it will do as well as Sugar; boil your Syrup well, and when
it is cold enough to hold your Hand in it, put it to the Plums;
cover them close, and let them stand all Night; heat the Syrup two
or three Times, but never too hot; when they are tender, lay them on
Sieves, with the Slit downwards to dry; put them in the Oven, made
no hotter than it is after Bread or Pyes come out of it; let them
stand all Night therein; then open them and turn them, and set them
in a cool Oven again, or in an hot Stove, for a Day or two; but if
they are too dry, they will not be smooth; then make a Jam to fill
them with. Take ten Pound of Plums, the same Sort of your Skins, cut
them off the Stones, put to them three Pou