To preserve the green Mogul-Plumb.
Take this Plumb when just upon the turning ripe, prick with a Pen-knife to the very Stone on that Side where the Cleft is, put them into cold Water as you do them, then set them over a very slow Fire to scald; when they are become very tender, take them carefully out of the Water and put them into a thin Sugar, that is, half Sugar, and half Water, warm them gently, then cover them, and set them by; the next Day give them another Warm and set them by; the Day following drain their Syrup and boil it smooth, adding to it a little fresh Sugar, and give them a gentle Boil, the Day after boil the Sugar very smooth, pour it upon them and set them in the Stove for two Days; then drain them and boil a fresh Sugar to be very smooth, or just to blow a little, put it to your Plumbs and give them a good covered Boiling; then scum them and put them into the Stove for two Days, then drain them and lay them out to dry, dusting them very well.
To preserve the Green Admirable-Plumb.
This is a little round Plumb, about the Size of a Damson; it leaves the Stone, when ripe, is somewhat inclining to a Yellow in Colour, and very well deserves its Name, being of the finest Green when done, and with the tenth Part of the Trouble and Charge, as you will find by the Receipt.
Take this Plumb, when full grown, and just upon the Turn, prick them with a Pen-knife in two or three Places, and scald them, by Degrees, till the Water becomes very hot, for they will even bear boiling; continue them in the Water till they become green, then drain them, and put them into a clarified Sugar, boil them very well, then let them settle a little, and give them another Boil; if you perceive they shrink and take not the Sugar 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.