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 prick them in two or three places, and put them into cold water; set them over the fire to scald, in which you must be very careful not to let the water be too hot, lest you hurt them; when they are very tender, put them into a very thin sugar, that is to say, one part sugar and two parts water; give them a little warm in this sugar, cover them, and the next day give them another warm; the third day drain them, and boil the syrup, adding a little more sugar; then put the syrup to the plumbs, and give them a boil, and the day after boil the syrup till very smooth; then put it to the plumbs, cover them, and put them into the stove; the day following boil some more sugar to blow very strong, put it to the fruit give all a boil, and put them into the stove for two days; then drain them, and lay them out to dry, first dusting them very well; manage them in the drying as other fruit.

Take pippins, apricots, pear plumbs, or peaches, while they are green, and put them in a preserving-pan, or stew-pan; cover them with vine leaves, and then with fine clear spring water; put on the cover of the pan, set them over a clear fire, when they begin to simmer take them off, and carefully with your slice take them out, peel and preserve them as you do other fruit.

Take the green orange plumbs, full grown, before they turn; prick them with a fine bodkin, as thick all over as you possibly can; put them into