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Plums in Brandy

Use eight pounds of half ripe plums, prick them all over and place over the fire in cold water as soon as the water boils and the fruit rises to the surface, take out with a skimmer and lay them in a pan of cold water. Then clarify two pounds of loaf sugar, boil it to the little thread, put in the plums and boil, then remove them from the pan and let them stand in their syrup over night. The next day take them out of the syrup, boil this once and put the plums in again and boil once more, then let them stand all night. Repeat this operation the next day and the following day, drain the plums and put them into bottles, boil the syrup to candy height, let it cool, and when quite cold, add to it three-fourths of its own quantity of the best brandy, mix thoroughly with the syrup, strain it and pour it over the plums. Cork the bottles thoroughly.