ke the green Amber-Plumbs, when full grown, prick them in two or
three Places, and put them into cold Water; then set them over the
Fire to scald, in which you must be very careful not to let the Water
become too hot, lest you hurt them; when they are very tender, put
them into a very thin Sugar, that is to say, one Part Sugar, and two
Parts Water; give them a little Warm in this Sugar, and cover them
over; the next Day give them a Warm again; the third Day drain them
and boil the Syrup, adding a little more Sugar; then put the Syrup to
the Plumbs, and give them a Warm; the next Day do the same; the Day
following boil the Syrup till it becomes a little smooth, put in the
Plumbs and give them a Boil; the Day after boil the Syrup till very
smooth, then put it to the Plumbs, cover them, and put them into the
Stove; the next Day boil some more Sugar to blow very strong, put it
to the Fruit and give all a Boil, then put them into the Stove for two
Days; then drain them and lay them out to dry, first dusting them very
well, and manage them in the Drying as other Fruits.

_Note_, If you find them shrink when first you put them into
Sugar, you must let them lie in that thin Syrup three or four
Days, till they begin to work; then casting away that Syrup, begin
the Work as already set down.

_To preserve Green Orange-Plumbs._

Take the green Orange-Plumbs, when full grown, before they turn, prick
them with a fine Bodkin, as thick all over as possible you can; put
them into cold Water as you prick them, when all are done, set them
over a very slow Fire, and scald them with the utmost Care you can,
nothing being so subject to break, for if the Skin flies they are
worth nothing; when they are very tender, take them off the Fire and
set them by in the same Water for two or three Days; when they become
sour, and begin to float on the Top of the Water, be careful to drain
them very well; then put them in single Rows in your preserving Pan,
and put to them as much thin Sugar as will cover them, that is to say,
one Part Sugar, and two Parts Water; then set them over the Fire, and
by Degrees warm them till you perceive the Sourness to be gone, and
the Plumbs are sunk to the Bottom, set them by; and the next Day throw
away that Syrup, and put to them a fresh Sugar, of one Part Sugar, and
one Part Water; in this Sugar give them several Heats, but not to
boil, lest you burst them; then cover them, and set them in a warm