Ripe Nectarines, Wet

Preserve as peaches.

Figs, Wet

Get the figs nearly ripe, prick them four or five times with the point of a knife, throw them into cold water, put them on the fire and boil until they are tender; finish as ripe apricots.

Greengages, wet - Let the fruit be not quite ripe but sound, prick them with a fork or needle, and throw them into cold water; scald and green them; when they are of a fine green, increase the heat; take them out with a skimmer when they swim, and throw them into cold water; drain them on sieves; put them in syrup that is boiling; give them two or three boils in it; pour them into an earthen pan; drain the syrup from them the next day, add more sugar and boil to the thread, taking off any scum which may arise; pour the syrup over them boiling hot; repeat this for five or six days, and finish as for green apricots.

Mogul Plums

Take the largest Mogul plums, with clear skins, not quite ripe, prick them all over with a fork and throw them into cold spring water; scald them until tender, taking care not to have too many in the pan at a time, nor blanch them too much, as they will soon break in pieces; take them out and throw them into cold water, drain, and put in just sufficient fruit to cover the bottom of the pan; cover with boiling syrup, and let them have a dozen boils in it; finish as ripe apricots.

It would be a needless repetition, to give separate directions for preserving every sort of plum, as the instructions already given will enable any person of ordinary discernment to manage any other sort not mentioned.

Damsons, Wet

Prick the damsons and throw them into boiling syrup, and let them boil in it until the skins burst, skimming it as they boil; do not put in any more than will swim; let them remain until the next day; drain the syrup, and add more sugar to bring it to the proper degree; give them a few boils in it, and repeat the same on the next day; finish as other plums.

Green Gooseberries, Wet

Get some fine large gooseberries, prick them three or four times with a large needle, and throw them into cold water; put them on the fire to blanch; when they rise take them out and throw them into cold water, green them, and preserve as green apricots.

Green Gooseberries In The Form Of Hops, Wet

Take the finest green gooseberries for this purpose, slit each gooseberry in four or six slits, but so as not to come asunder, and take out the seeds. Take a needle and white thread, make a knot at the end, and pass the needle through the stalk end of the gooseberry that is split; take another and do the same, making the end of one go partly into the other; continue this until you have six or eight on the thread, which will resemble a hop; fasten the end of the thread, and dispose of all of them in the same manner, throwing them into cold water as they are finished: blanch them, and let them lie in the water they were blanched in all night; the next day green them, and finish as for green gooseberries, wet.