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Classic
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page 209
them a boil, then take them out and wipe them dry.--
Pears are done the same way.
Quince Sweetmeats.
To one pound of quinces put three quarters of a pound of good brown sugar: the
quinces boiled. With respect to the rest follow the above receipt.
Green Gage Sweetmeats.
Make a syrup just as you do for quinces; only allowing one pound of sugar, to
one pound of gages.--
Plumbs and
damsons are made the same way.
A Receipt to make Maple Sugar.
Make an incision in a number of maple trees, at the same time, about the middle
of February, and receive the juice of them in wooden or earthen vessels. Strain
this juice (after it is drawn from the sediment) and boil it in a wide mouthed
kettle. Place the kettle directly over the fire, in such a manner that the flame
shall not play upon its sides. Skim the liquor when it is boiling. When it is
reduced to a thick syrup and cooled, strain it again, and let it settle for two
or three days, in which time it will be fit for granulating. This operation is
performed by filling the kettle half full of syrup, and boiling it a second
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