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Damsons, Baked, for Keeping

Fill some large stone jars with not over-ripe damsons--none of them must be crushed--and add to them half their weight in pounded sugar. Put the fruit and sugar in layers into the jars. Let the oven get cool, and place the jars, well covered over the top with small flat slate stones, in it. When the damsons have baked from five to six hours they will be done, and should be removed at once to get cold. The top should be first covered with a round of white paper, then melted mutton suet to about one inch in thickness, and lastly, a piece of brown paper or bladder so secured as to exclude the air. If kept in a dry, well-ventilated room, damsons so prepared will keep good for three months.