when dry on one side, take them from the plate with a knife, and turn them on a sieve,, and again afterwards, if they are not pretty dry; but which they generally are.
How to preserve Peaches in Brandy.
First preserve your peaches whole, with their weight of sugar; do not scald them in water, but boil them in the syrup three times; lay your peaches in a large deep glass for the purpose, take the syrup and pour it over them, with an equal quantity of brandy; cover them close and keep them for use. Nectarines may be done in the same way.
To preserve Violet Plumbs.
Violet plumbs are a long time yellow, and are ripe in the month of June; they are preserved in the following manner: put them into clarified sugar, just enough to cover them, and boil them pretty quick; the next day boil them again as before; the day after drain them and take away their skins, which you will find all flow off; then put them into sugar, boiled till it blows a little, and give them a boil; the day following boil some more sugar till it blows a little, and give them another boil; the next day boil some more sugar to blow very strong, put it to the plumbs in the syrup, boil them a little, then scum them; the day following drain them and lay them out to dry, observing to dust them before you put them into the stove.
How to preserve green Amber-Plumbs.
Take the green amber plumbs when full grown,
