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Preserves
To Preserve Damsons
take the finest you can get weigh them out and every
pound of Damsons add a Quarterof a pint of watter and
half a pound of sugar boil the sugar and watter together first
then take it of and let it be allmost cold then put the Damsons in to
it and let them scald over a gently over a slow fire taking them of some
times if you set the fire too fierce for they must not boil when they
ave got very sofft take them of and le them soak a while in the
syoup then skim them and put them in a jar and add a little more
sugar to the liquor and boil it up again and pour it in the
Damsons hot you must boil the juice up once or twice as you see
them cook up adding a littel more sugar every time mind to
fasten your jars down close as no air comes in

To keep codlins so can all the year
Take the finest codlins you can get when about half grown
place them in a large jar with layers of the same leaves between
them when near full cover them then over with boiling hot watter
stit them until cold then fill up the jar with melted mutton suet
tye it over with a blader and leather as close as possible that
no air may come in but then [????] coller when you use them they must
be scalded and par'd just the same as if off the tree to green
they must be put in a copepr preserving pan with writing
paper over it cut just to fit the pan let them heat and boil
untill done [gocen]