1389. Magnum Bonum Plums

Pick each plum with your larding pin; simmer them in a thin syrup very gently for a few minutes, then put them away into a basin, and when your syrup is cold pour it upon the plums; let them remain so for about three days, then make a syrup of three pounds of sugar to every five pound of fruit; add the sugar to the former syrup taking out the plums first; when the syrup boils place your plums into it, keep boiling them until the plums are a clear yellow and the syrup adheres to them; put them separately into small pots, cover them with syrup. If you wish to dry any boil some syrup a little longer and quick, and then give that fruit another boil; take them upon a drying sieve to drain, these plums will ferment if not boiled in two syrups.

1390. Nectarines To Preserve

Split the nectarines and take out the stones, then put them into clarified sugar; boil them till they have thoroughly taken the sugar; take off all the scum, cover them with a paper and set them by, the following day boil a little more sugar to a strong souffle, put it to the nectarines and give them a good boil, take off the scum, cover them, and put them into a stove; the next day drain them and lay them out to dry, having previously dusted them a little with sugar, then put them in the stove again.

1391. How To Keep Nectarines

This fruit is bottled in a similar way to apricots, the nectarines should be gathered perfectly ripe, and the skin taken off with great care.

1408. Rhubarb Preserve

Rhubarb preserve, if made according to the following directions, is almost equal to the celebrated Scotch marmalade. Procure six oranges, peel them and take away the white rind and the kernels, then slice the pulp into the stewpan along with the peel cut very small, add thereto a quart of rhubarb cut fine, and from one pound to one pound and a half of loaf sugar; boil the whole down as for other preserves.

1409. How To Dry Or Preserve Samphire

Take it in bunches as it grows, set a large deep stewpan full of water on the fire; as soon as it boils throw in a little salt, and put in the samphire, when it looks of a fine green remove the pan directly from the fire and take out the samphire with a fork, lay it on sieves to drain; when cold lay it on earthern plates, strew sugar well over it; next day turn them on a sieve and strew it again with sugar, keep turning daily until it is dry, take care the stove is not too hot.

1410. How To Preserve Siberian Crabs

Take their weight in sugar, make a syrup with apple jelly; when well boiled prick the crabs and put into it, let them boil a few minutes, then take them out and put them on a sieve to drain, when cold put them again into the syrup, boil it a few minutes more and drain them as before; do this a third time, observing the same rule as at first; then put them into glasses or jars, and pour the jelly boiling over them.