However much we may advocate fruit culture in our pages, we leave the cooking department toothers; but there is no general rule without an exception. There are many ways to do many things, but there is only one way to make good Damson Cheese. Whence it took the name of cheese, we know not, unless it be from its firm, cheese-like texture, when well made - which it will be if the following receipt is adhered to;

Put the Damsons in a stone jar, which place in an oven or on a stove until the juice runs freely, the fruit is perfectly tender, and the stones separate from it. Remove the stones with a silver or wooden spoon; measure the pulp in a preserving pan and place it on the fire and boil, until the liquid is evaporated, and the fruit left dry. Whilst this is doing, have ready a quantity of white loaf sugar, allowing half a pound of sugar for every quart of pulp, as measured when put into the pan. Let this sugar be rolled fine, and then heated in the oven in a pan until it is so hot that the hand can not be kept on it. In this hot state, mix the sugar thoroughly with the dry pulp, also hot from the fire. It will become very firm, and does not require to go on the fire again. Put it into jars or glasses whilst hot, and when cold, cover and put away.