Take them about the end of July or when they are at their full bigness
wipe them well then set on a skellet of fair water and when it boyles
put in your Plummes and cover them up close and when your plumme begins
to blister take them out of the water and peel off their skins then
weigh them and to every pound of plummes allow a pound and 2 ounces of
Sugar well beaten then set on a skillet of water and when it begins to
boyle then put in your plummes again and let them boyle softly till
they change their colour from yellow to green then take them off and
cover them close and let them stand a quarter of an hour then strew on
a handfull or 2 of your weighed Sugar on your plummes in the preserving
pan you will preserve them in laying them one by one in your pan on
your first part of your sugar and then throw on the 2^d part over them
and as much water as will dissolve your sugar and let them boyle softly
least they break in less than 1 hour they will be enough as you will
find by the greeness of the sirrop then take out your plummes and put
in your last quantity of Sugar to clear and thicken your sirrop and
pour it on your plummes in your pot and when through cold tye them
close & keep them for your use but if your sirrop grow thin never boyle
your sirrop & pour it hot on your plummes & besure when you preserve
them to boyle them in such a pan as you may lay them one by one y^t you
may turn them as you see occasion.