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Classic
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page 177
have a large stone jar ready, lay a layer of salt at the bottom, then a layer of
beans, then salt and then beans, and so on till the jar is full; cover them with
salt, and tie a coarse cloth over them, and a board on that, and then a weight
to keep it close from all air; set them in a dry cellar, and when you use them,
take some out and cover them close again; wash those you take out very clean,
and let them lie in soft water twenty-four hours, shifting the water often; when
you boil them do not put any salt in the water.
To keep White Bullace, Pear Plumbs, or Damsons for Tarts or Pies.
Gather them when full grown, and just as they begin to turn. Pick all the
largest out; save about two thirds of the fruit; to the other third put as much
water as you think will cover them, boil and skin them; when the fruit is boiled
very soft, strain it through a coarse hair sieve, and to every quart of this
liquor put a pound and a half of sugar, boil it and skim it very well; then
throw in your fruit, just give them a scald, take them off the fire, and when
cold put them into bottles with wide mouths, pour your syrup over, lay on a
piece of white paper, and cover them with oil.
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