When you have laid out all your Plums that are to be stopt, put
white Pear-Plums, or any large black Plums, in an Earthen Pot, and
make your Plum-Syrup almost scalding hot; put it to the Plums, and
scald the Syrup every Day, 'till the Plums are tender and red; then
lay them on Sieves, and dry them in an Oven, turning them every Day
'till they are dry; then lay them between Papers, and keep them in a
dry Place.

_To dry PEACHES._

Stone the largest white _Newington_ Peaches, and pare them, and have
ready a Pan over the Fire with boiling Water; put in the Peaches,
and let them boil 'till they are tender; then lay them on a Sieve to
drain out all the Water; weigh them, and lay them in the Pan you
boil them in, and cover them with their Weight in Sugar; let them
lye two or three Hours; then boil them 'till they are clear, and the
Syrup pretty thick; set them by cover'd, with a Paper close to them;
the next Day scald them very well, setting them off the Fire and on
again, 'till the Peaches are thorough hot; repeat this for three
Days; then lay them on Plates to dry, and turn them every Day 'till
dry.

_To make PEACH-CHIPS._

Pare the Peaches, and cut them in thin Chips; to four Pound of Chips
put three Pound and a Half of fine beaten Sugar; let the Sugar and
Chips lye a little while, 'till the Sugar is well melted, then boil
them fast 'till they are clear; about half an Hour will do them
enough; set them by 'till the next Day, then scald them very well
two Days, and lay them on earthen Plates in a Stove; sift on them
fine Sugar, through a Lawn Sieve; turn them every Day, sifting them
'till almost dry; then lay them on a Sieve a Day or two more in the
Stove: Lay them in a Box close together, and when they have lain so
a Week, pick them asunder, that they may not be in Lumps.

_To preserve or dry NUTMEG-PEACHES._

Peel the Peaches, and put them in boiling Water; let them boil a
Quarter of an Hour; lay them to drain, weigh them, and to a Pound of
Peaches put a Pound of fine Sugar beaten very small; when the Sugar
is pretty well melted, boil them very fast 'till they are clear; set
them by 'till they are cold; then scald them very well; take to
every Pint of Peach a Pint of Codling-Jelly and a Pound of Sugar;
boil it 'till it jellies very well, then put in the Peaches and half
the Syrup; let them boil fast; then put them in Pots or Glasses: If
you wou'd dry them, scald them three or four Days, and dry them out
of