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Greengages, to Brandy

Choose perfectly sound greengages, not too ripe; weigh them, and allow half a pound of sugar for each pound of fruit. Put the sugar into a preserving-pan, with three table-spoonfuls of water to every pound, and when it is dissolved, pour it, boiling, over the fruit. Let the greengages remain for forty-eight hours, then boil them very softly till they are clear, but unbroken. Lift them out, singly, with a spoon, and three-parts fill wide-mouthed bottles with them. Boil the syrup then for five minutes; mix with it the equal measure in good French brandy, and, when cool, fill the bottles. Cover them securely, and keep in a cool dry place. Time, about twenty minutes to boil the plums. Probable cost of greengages, when plentiful, 6d. per quart.