1 pound damsons.
1 pint vinegar.
1 teaspoonful cloves.
A few sticks of cinnamon.
Make a syrup with vinegar, sugar and spices, then drop in a few of the damsons at a time. Scald them until the skins crack, laying each quantity in a dish till all are done. Fill the jars three-fourths full, and pour in the syrup.—Mrs. R. L. P.
Damson Pickle.
7 pounds fruit.
1 ounce cinnamon.
1 ounce cloves.
1 ounce mace.