wash the Syrupe from them with warm water, and wipe them with a fine linnen cloath, very dry, and lay them on plates, and set them to dry in a Stove, for if you dry them in an Oven, they will be tough. _To Preserve Damsons._ Take _Damsons_ before they be full ripe, but new gathered off the Tree, allow to every pound of them a pound of _sugar_, put a little _Rose-water_ to them, and set them in the bottome of your pan, one by one, boyle them with a soft fire, and as they seeth strew your _sugar_ upon them, and let them boyle till the Syrupe be thick enough, then while the Syrupe is yet warme, take the _Plums_ out, and put them in a gally pot, Syrupe and all. _To Preserve Bullasses as green as grasse._ Take your _Bullasses_, as new gathered as you can, wipe them with a cloath, and prick them with a knife, and quaddle them in two waters, close covered, then take a pound of Clarified _sugar_, and a pint of _Apple water_, boyle them well together (keeping them well scummed) unto a Syrupe, and when your _Bullases_ are well dript from the water, put them into the Syrupe, and warm them three or four times at the least, at the last warming take them up, and set them a dropping from the Syrupe, and boyle the Syrupe a little by it selfe, till it come to a jelly, and then between hot and cold put them up to keep for all the year. _To Preserve Pares, Pare-Plums, Plums._ First take two pound and a halfe of fine _sugar_, and beat it small, and put it into a pretty brasse pot, with twenty spoonfulls of _Rose-water_, and when it boyleth skim it clean, then take it off the fire, and let it stand while it be almost cold, then take two pound of _Pare-plums_, and wipe them upon a faire cloath, and put them into your Syrupe when it is almost cold, and so set them upon the fire againe, and let them boyle as softly as you can, for when they are boyled enough, the kernels will be yellow, then take them up, but let your Syrupe boyle till it be thick; then put your Plums upon the fire againe, and let them boyle a walme or two, so take them from the fire, and let them stand in the vessell all night, and in the morning put them into your pot or glasse, and cover them close. * * * * *