in same manner as
preserves.

1637. Brandy Peaches.

Drop them into a weak boiling lye, until the skin can be wiped off.
Make a thin syrup to cover them, boil until they are soft to the
finger-nail; make a rich syrup, and add, after they come from the
fire, and while hot, the same quantity of brandy as syrup. The fruit
must be covered.

1638. Preserved Plums (1).

Cut your plums in half (they must not be quite ripe), and take out the
stones. Weigh the plums, and allow a pound of loaf sugar to a pound of
fruit. Crack the stones, take out the kernels, and break them in
pieces. Boil the plurns and kernels very slowly for about fifteen
minutes, in as little water as possible. Then spread them on a large
dish to cool, and strain the liquor. Next day add your syrup, and boil
for fifteen minutes. Put into jars, pour the juice over when warm, and
tie up with bladder when cold, with paper dipped in brandy over the
preserve.

1639. Preserved Plums (2).

Another Way.--Plums for common use are very good done in treacle. Put
your plums into an earthen vessel that holds a gallon, having first
slit each plum with a knife. To three quarts of plums put a pint of
treacle. Cover them over, and set them on hot coals in the chimney
corner. Let them stew for twelve hours or more, occasionally stirring,
and next day put them up in jars. Done in this manner, they will keep
till the next spring.

1640. To Preserve Lemons, Whole, for Dessert.

Take six fine, fresh, well-shaped lemons, cut a hole just round the
stalk, and with a marrow-spoon scoop out the pips, and press out the
juice, but leave the pulp in the lemons. Put them into a bowl with two
or three quarts of spring water, to steep out the bitterness. Leave
them three days, changing the water each day; or only two days if you
wish them to be very bitter. Strain the juice as soon as squeezed
out, boil it with one pound of loaf sugar (setting the jar into which
it was strained in a pan of boiling water fifteen or twenty minutes);
tie it up, _quite hot_, with bladder, and set by till wanted. Taste
the water the lemons are lying in at the end of the third day; if not
bitter, lift the lemons out into a china-lined pan, pour the water
through a strainer upon them, boil gently one or two hours; set by in
a pan. Boil again next day, until so tender that the head of a large
needle will easily pierce the