Cut your plums in half, (they must not be quite ripe,) and take out the stones. Weigh the plums, and allow a pound of loaf-sugar to a pound of fruit. Crack the stones, take out the kernels and break them in pieces. Boil the plums and kernels very slowly for about fifteen minutes, in as little water as possible. Then spread them on a large dish to cool, and strain the liquor.

Next day make your sirup. Melt the sugar in as little water as will suffice to dissolve it, (about a gill of water to a pound of sugar) and boil it a few minutes, skimming it till quite clear. Then put in your plums with the liquor, and boil them fifteen minutes. Put them in jars, pour the juice over them warm and tie them up, when cold, with brandy paper.

Plums for common use, are very good done in molasses. Put your plums into an earthen vessel that holds a gallon, having first slit each plum with a knife. To three quarts of plums put a pint of molasses. Cover them and set them on hot coals in the chimney corner. Let them stew for twelve hours or more, occasionally stirring them, and renewing the coals. Next day put them up in jars. Done in this manner they will keep till the next spring.

Sirups may be improved in clearness, by adding to the dissolved sugar and water, some white of egg very well beaten, allowing the white of one egg to two pounds of sugar. Boil it very hard, (adding the egg-shells) and skim it well, that it may be quite clear before you put in your fruit.