To preserve the green Mogul Plumb.
Take this plumb when just upon turning ripe, prick, with a penknife, to the very stone on that side where the cleft is, and put them into cold water as you do them; then set them over a very slow fire to scald, and when they are become very tender, take them carefully out of the water and put them into a thin sugar, that is, half sugar and half water; warm them gently, cover them, and set them by; the next day, give them another warm and set them by; the day following drain the syrup and boil it smooth, adding to it a little fresh sugar, and give them a gentle boil; the day after boil the sugar very smooth, pour it upon them, and set them in the stove for two days; drain them, and boil a fresh sugar to be very smooth or just to blow a little, and put it to your plumbs; give them a good covered boiling, scum them, and put them into a stove for two days; drain them, and lay them out to dry, dusting them well.
To preserve the green-admirable Plumb.
This is a little round plumb, about the size of a damson; it leaves the stone when ripe, is somewhat inclining to a yellow in colour, and very well deserves its name being the finest green when done, and with a tenth part of the trouble and charge; as you will find by the receipt.
Take these plumbs when full grown, and just upon the turn; prick them with a penknife in two or three places, and scald them by degrees till the water becomes very hot, for they will
