Allow equal weights of sugar and gages. Make a syrup of white sugar, and
just water enough to cover the plums. Boil the plums slowly in the syrup
ten minutes--turn them into a dish, and let them remain four or five
days, then boil them again, till the syrup appears to have entered the
plums. Put them in a china jar, and in the course of a week turn the
syrup from them, scald it, and turn it over them hot.