Growers of the finest varieties will show you plums that look as if they had been frosted with silver, and peaches with cheeks like the first blush of dawn.

FRUIT.Apples, grapes, medlars, nuts, oranges, pears, walnuts, crystallized preserves (foreign), dried fruits, such as almonds and raisins; French and Spanish plums; prunes, figs, dates.

FRUIT.Apples (golden and Dutch pippins), grapes, medlars, nuts, oranges, pears (Bon Chrétien), walnuts, dried fruits (foreign), such as almonds and raisins; French and Spanish plums; prunes, figs, dates, crystallized preserves.

FRUIT.Apples (golden and Dutch pippins), grapes, medlars, nuts, oranges, pears (Bon Chrétien), walnuts, dried fruits (foreign), such as almonds and raisins; French and Spanish plums; prunes, figs, dates, crystallized preserves.

FRUIT.Apricots, cherries, currants, figs, gooseberries, melons, nectarines, pears, pineapples, plums, raspberries, strawberries, walnuts in high season, and pickled.

FRUIT.Currants, figs, filberts, gooseberries, grapes, melons, mulberries, nectarines, peaches, pears, pineapples, plums, raspberries, walnuts.

FRUIT.Bullaces, damsons, figs, filberts, grapes, melons, morella-cherries, mulberries, nectarines, peaches, pears, plums, quinces, walnuts.

Amongst the list of the best sorts of baking plums, the damson stands first, not only on account of the abundance of its juice, but also on account of its soon softening.

Seasonable, with various kinds of plums, from the beginning of August to the beginning of October.

Weak and delicate persons had better abstain from plums altogether.

The modes of preparing plums are as numerous as the varieties of the fruit.

The objections raised against raw plums do not apply to the cooked fruit, which even the invalid may eat in moderation.

INGREDIENTS.1/2 lb. of good short crust No. 1211, 1-1/2 pint of plums, 1/4 lb. of moist sugar.

Line the edges of a deep tart-dish with crust made by recipe No. 1211; fill the dish with plums, and place a small cup or jar, upside down, in the midst of them.

Seasonable, with various kinds of plums, from the beginning of August to the beginning of October.

SWEET VOL-AU-VENT OF PLUMS, APPLES, OR ANY OTHER FRESH FRUIT.

INGREDIENTS.Damsons or plums; boiling water.

INGREDIENTS.Fresh fruits, such as currants, raspberries, cherries, gooseberries, plums of all kinds, damsons, &c.; wide-mouthed glass bottles, new corks to fit them tightly.

PRESERVED PLUMS. 1581.

Drain the plums from the first syrup; put them into the fresh syrup, and simmer them very gently until they are clear; lift them out singly into pots, pour the syrup over, and when cold, cover down to exclude the air.

Then take them out, drain them, and boil them gently in syrup made with the above proportion of sugar and water; and if the plums shrink, and will not take the sugar, prick them as they lie in the pan; give them another boil, skim, and set them by.

Stew the plums gently in water for 1 hour; strain the water, and with it make the syrup.

Every day and night the tide ebbed and flowed, and every tide left its contribution in windrows of dead herring and caplin, with scattered crabs and mussels for a relish, like plums in a pudding.

Sugar-plums are a very innocent diet; and conserves of a much colder nature than your common pickles.

that a sirloin of beef, whether boiled or roasted, when entire, is exposed to his utmost depredations and incisions; but if minced into small pieces and tossed up with plums and sugar, it changes its property; and, forsooth, it is meat for his Master!