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Greengages, to Preserve Dry

Take a pound of greengages, gathered on a dry day, before they are fully ripe. Leave the stalks untouched. Make a syrup, by boiling together a pound of loaf sugar with a quarter of a pint of water. Put the fruit into the syrup when boiling, and simmer for ten minutes; then lift each plum out singly, boil the syrup once more, and pour it over the plums. Repeat this for six days, boiling the plums four minutes each day. On the seventh day put the greengages on a sieve, and place them in a cool oven to dry. They should be kept in single rows, in boxes, with a sheet of white paper between each layer of plums. Probable cost of greengages, when plentiful, 6d. per quart.