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DAMSONS, PRESERVED (another way)

Prick the fruit, and place it in scalding water for about a minute, lift the fruit into a dry dish, and strew powdered sugar over it. Next day pour off the syrup, boil and skim it, pour it again over the fruit, and allow it to stand for a day or two. Boil the syrup once more, add it again to the fruit, and boil both together for a short time, taking care not to break the damsons. When ready, pour into jars, and when cold, add brandied papers, and close carefully. Half a pound of sugar is sufficient for each pound of fruit.