When finished in the sirup, (see green-gages to preserve,) put a layer into a new sieve, and dip it suddenly into hot water, to take off" the sirup that hangs about it; then put it on a napkin before the fire to drain, and then do some more on the sieve. Have ready some sifted double-refined sugar, silt this all over every part of the fruit, till it is perfectly white. Set it on the shallow end of sieves in a lightly warm oven, and turn it two or three tunes. It must not be cold till dry. Watch it carefully.
You must choose the largest, when they begin to soften; split without paring them,and having previously weighed an equal quantify of sugar, strew a part of it over them; blanch the kernels with a small sharp knife; next day, pour the sirup from the fruit, and boil it with the other sugar, very gently, for six or eight minutes; skim, and add the plums and kernels. Simmer till clear, taking off any scum that rises; put the fruit single into small pots, and pour the sirup and kernels upon it.