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Spiced Plums

Make a syrup, allowing a pound of sugar to each pound of fruit, and a scanty pint of vinegar to every three pounds of sugar. To each peck of plums allow a tablespoon of ground cinnamon, one tablespoon of cloves, one tablespoon of mace and one tablespoon of allspice. Prick each plum, add the spices to the syrup, and pour the latter, boiling hot, over the fruit. Let the whole stand three days, then skim out the plums, boil down the syrup until quite thick, and pour it hot over the plums. Set away in a stone jar.