12 lbs. green gages.

8 lbs. (16 cups) sugar.

1 pint (2 cups) water. 6 pints (12 cups) brandy.

Choose large, fine specimens of the fruit. Rinse them in cold water, then drain and with a needle stick each one around the stem.

Boil the sugar and water together till a clear syrup is formed, removing the scum. Drop in the gages and boil for two minutes.

Remove the saucepan from the fire, pour its contents into a large earthenware bowl, cover tightly, and let stand for forty-eight hours. Remove the gages from the syrup, return it to the kettle, place over the fire, and allow to boil until it will form a soft ball when tested in cold water, or 240° by the thermometer.

Remove from the fire and add the brandy. Pack the gages evenly in sterilized glass jars. Fill them to overflowing with the syrup, then cover at once.

The green gages will be ready in six weeks.