even bear boiling; continue them in the water till they become green, then drain them and put them into clarified sugar; boil them very well, and let them settle a little; then give them another boil, if you perceive they shrink and take not the sugar in very well; prick them with a fork all over, as they lie in the pan, and give them another boil; scum them, and set them by; the next day boil some other sugar, till it blows, and put it to the; give them another boil, set them in the stove for one night, and the next day drain them and lay them out; first dusting them.
To preserve yellow Amber Plumbs.
Take these plumbs when full ripe, put them into your preserving-pan, and put to them as much sugar as will cover them; give them a very good boil let them settle a little, and boil them again three or four times; scum them, and the next day drain them from the syrup; return them into the pan, boil as much fresh sugar to blow as will cover them, and give them a thorough boiling; scum them, set them in the stove for twenty-four hours, and drain them; then lay them out to dry, after having dusted them very well.
- Note.—In the scalding of green plumbs, you must always have a sieve in the bottom of your pan to put your plumbs in, that they may not touch the bottom; for those that do, will burst before the others are scarcely warm.
To preserve green Figs.
Take the small green figs, slit them on the top, put them in water for ten days, and proceed
thus:
