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ORLEANS PLUMS (to bottle for winter use)

Have in readiness some perfectly clean and dry wide-necked bottles. Pick the fruit, which must be sound and freshly gathered, rub it well with a soft cloth, taking care not to injure the skins, and put it into the bottles; fill these up with a syrup made by boiling three-quarters of a pound of sugar with half a pint of water for ten minutes. Cork the bottles closely, tie a piece of moistened bladder over them, and put them in a large pan of water over a gentle fire. Let the water boil for a quarter of an hour, then lift the pan off the fire, leaving the bottles in the vessel until the water is cold. Store the fruit in a dry place. Probable cost of plums, 3d. to 6d. per pound.