nd of Powder-Sugar; boil
them on a slow Fire, keeping them stirring 'till it's so stiff, that
it will lye in a Heap in the Pan; it will be boiling at least four
or five Hours; lay it on Earthen Plates; when it is cold, break it
with your Hands, and fill your Skins; then wash every Plum, and wipe
all the Clam off with a Cloth: As you wash them, lay them on a
Sieve; put them in the Oven, make your Oven as hot as for your
Skins; let them stand all Night, and they will be blue in the
Morning. The great white Mogul makes a fine black Plum; stone them,
and put them in the Syrup with or after the black Plum; and heat the
Syrup every Day, 'till they are of a dark Colour; they will blue as
well as the Muscles, and better than the black Pear-Plums. If any of
these Plums grow rusty in the _Winter_, put them into boiling hot
Water; let them lye no longer than to be well wash'd: Lay them on a
Sieve, not singly, but one on the other, and they will blue the
better: Put them in a cool Oven all Night, they will be as blue and
fresh as at first.

_To preserve BLACK PEAR-PLUMS or DAMASCENES._

Take two Pound of Plums, and cut them in the Seam; then take a Pint
and half of Jelly, made of the same Plum, and three Pound and a half
of Sugar; boil the Jelly and Sugar, and scum it well; put your Plums
in a Pot; pour the Jelly on them scalding hot: When they are almost
cold, heat them again; so do 'till they are tender, and then let
them stand two or three Days, heating them every Day; then boil them
'till they look clear and jelly: Don't boil them too fast.

_To preserve WHITE PEAR-PLUMS._

Slit your Plums, and scald them in a thin Syrup; as for drying them,
put them in a thick Syrup of clarify'd Sugar, as much as will cover
them; let them boil very slow, 'till they are very clear, sometimes
setting them, off the Fire: They must have the Weight, or something
more, of clarify'd Sugar in the Syrup: When they are very tender and
clear, put to a Pound of Plums (when they are raw) a Pint of
Apple-Jelly, and a Pound of fine Sugar, and boil it 'till it
jellies; before your Plums are cold put them into the Jelly, but not
above half the Syrup they were boil'd in, and boil them together
'till they jelly well: Put them in Pots or Glasses, with Papers
close to them. You may keep some of them in Syrup, and put them in
Jelly as you use them.

_To make WHITE PEAR-PLUM CLEAR-CAKES._

Take a good Quantity of white Pear-Plums, as many as you think