Damson Cheese.
Take the damsons full ripe, and squeeze out the stones, which put into the preserving-pan, with as much water as will cover them: let them simmer till the stones are quite clear, and put your fruit into the liquor. Take three pounds of good powder sugar to six pounds of fruit; boil it very fast till quite thick; then break the stones, and put the whole kernels into it, before you put it into moulds for use.