Damson Cheese.—Stew the fruit till tender, then drain off the juice, remove the skins and stones from the fruit, return to this pulp about half the juice, weigh it ail, and then boil it over a clear fire to a dry paste; now stir in 6oz. of sugar to every pound of the fruit, and keep it stirrred over the fire till the mixture will leave the sides of the pan and adhere to the spoon in a solid mass. If it yields to the finger without sticking when touched, It is ready, and shouid at once be turned into little pots or china moulds, and when cold covered with a paper cut to shape and dipped in spirit, and then covered down in the usual wav. Bullaces, and, indeed, most plums, are good prepared thus.