ugar in very well, prick them with a Fork all
over as they lie in the Pan, and give them another Boil, scum them,
and set them by; the next Day boil some other Sugar till it blows, and
put it to them, and give them a good Boil, then scum them and set them
in the Stove for one Night; the next Day drain them and lay them out,
first dusting them.

_To preserve yellow Amber-Plumbs._

Take these Plumbs, when full ripe, put them into your preserving Pan,
and put to them as much Sugar as will cover them, and give them a very
good Boil; then let them settle a little, and give them another Boil
three or four Times round the Fire, scum them, and the next Day drain
them from the Syrup, and return them again into the Pan, and boil as
much fresh Sugar as will cover them to blow; give them a thorough
Boiling, and scum them, and set them in the Stove twenty-four Hours;
then drain them, and lay them out to dry, after having dusted them
very well.

_Note_, In the scalding of green Plumbs, you must always have a
Sieve in the Bottom of your Pan to put your Plumbs in, that they
may not touch the Bottom, for those that do, will burst before the
others are any thing warm.

_To put Plumbs in Jelly._

Any of these Sorts of Plumbs are very agreeable in Jelly, and the same
Method will do for all as for one: I might make some Difference which
would only help to confound the Practitioner, and thereby swell this
Treatise in many Places; but, as I have promised, so I will endeavour
to lay down the easiest Method I can to avoid Prolixity, and proceed
as above, _viz._

[Plumbs in Jelly.] When your Plumbs are preserved in their first
Sugar, and you have drained them in order to put them in a second,
they are then fit to be put up Liquid, which you must do thus: Drain
the Plumbs, and strain the Syrup through a Bag; then make a Jelly of
some ripe Plumbs and Codlins together, by boiling them in just as much
Water as will cover them, press out the Juice and strain it, and to
every Pint of Juice boil one Pound of Sugar to blow very strong, put
in the Juice and boil it a little; then put in the Syrup and the
Plumbs, and give all a good Boil; then let them settle a little, scum
them and fill your Glasses or Pots.

_To preserve green Figs._

Take the small green Figs, slit them on the Top, and put them in Salt
and Water for ten Days, and make your Pickle as follows.

Put in as much Salt into the Water as will make it bear an E