To keep White Bullice, or Pear-Plumbs, or Damascens, &c. for Tarts, or Pies

Gather them when full grown, and just as they begin to turn. Pick all the largest out, save about two thirds of the Fruit, the other third put as much Water as you think will cover the rest. Let them boil, and skim them; when the Fruit is boiled very oft, then strain it through a coarse Hair-sieve; and to every Quart of this Liquor, put a Pound and half of Sugar, boil it, and skim it very well; then throw in your Fruit, just give them a Scald, take them off the Fire, and when cold, put them into Bottles with wide Mouths, pour your Syrrup over them, lay a Piece of white Paper over them, and cover them with Oil. Be sure to take the Oil well off when you use them, and don’t put them in larger Bottles than you think you shall make use of at a time, because all these Sorts of Fruits spoil with the Air.