Take fine ripe plums, and cut them in half. Extract all the
stones, and spread out the plums on large dishes. Set the dishes
on the sunny roof of a porch or shed, and let the plums have the
full benefit of the sun for three or four days, taking them in, as
soon as it is off, or if the sky becomes cloudy. This will half
dry them. Then pack them closely in stone jars with a thick layer
of the best brown sugar between every layer of plums; putting
plenty of sugar at the bottom and top of the jars. Cover them
closely, and set them away in a dry place.
If they have been properly managed, they will keep a year; and are
very good for pies and other purposes, in the winter and spring.
Peaches may be prepared for keeping in the same manner.