Fill large stone jars with the fruit, which should be ripe, dry, and sound, set them into an oven from which the bread has been drawn several hours, and let them remain all night; or, if this cannot conveniently be done, place them in pans of water, and boil them gently until the plums are tender, and have yielded their juice to the utmost. Pour this from them, strain it through a jelly-bag, weigh, and then boil it rapidly for twenty-five minutes. Have ready, broken small, three pounds of sugar for four of the juice, stir them together until it is dissolved, and then continue the boiling quickly for ten minutes longer, and be careful to remove all the scum. Pour the preserve into small moulds or pans, and turn it out when it is wanted for table; it will be very fine, both in colour and in flavour.

Juice of plums, 4 lbs.: 25 minutes. Sugar, 3 lbs.: 10 minutes.

The cheese. - Skin and stone the plums from which the juice has been poured, and after having weighed, boil them an hour and a quarter over a brisk fire, and stir them constantly; then to three pounds of fruit add one of sugar, beaten to powder; boil the preserve for another half hour, and press it into shallow pans or moulds.

Plums, 3 lbs.: 1 1/4 hour. Sugar, 1 lb.: 30 minutes.