1359. Dried Damsons

Take damsons that you have preserved, drain all the syrup from them, cover the bottoms of sieves with them, and put them into stoves which should be hot, change the sieves every day till they are dry, and as you change the sieves turn the damsons, and when they are not sticky nor likely to give; take them out, paper a box and put them in and lay a paper between each layer of damsons.

1360. Dried Damsons - Another Receipt

Make a thin syrup, let it boil and skim it, then stone your damsons and put them into the syrup; boil them up once, then leave them in the syrup. Make another syrup with some refined sugar, with just sufficient water to damp it, boil this syrup till it is candied, then take the damsons out of the first syrup and put them into the syrup you have just made; let them simmer in it a little over the fire, and leave them in afterwards till the following day; then place them one by one on a sieve, and dry them on a stove or in nearly a cold oven, turning them twice a day. When they are dry place them by layers into boxes with paper between each layer; keep them in a dry cool place.

Put them in small stone jars or wide-mouthed bottles; set them up to their necks in a boiler of cold water, and lighting a fire under, scald them; next day, when they are quite cold, fill up with spring water, and cover them closely.

1362. How To Preserve Damsons

Put a quart of damsons to half a pound of loaf sugar powdered fine into a deep pot with layers of damsons, then strew in a handful of sugar till you have put in what quantity you like; tie them close down, set them in an oven or in a pot of water over the fire, let them infuse till they are melted; let them stand till cold, then strain the juice from them, boil it up well, and strain till clear; put it to your damsons, let them stand till cold, put a brandy paper over them and cover them with a wet bladder.