[From: Every Woman's Cook Book by Mrs. Chas. F. Moritz (1926) p. 619]

                                PLUM LIQUEUR

  Secure perfectly ripe plums, the common yellow or red variety.
Wash thoroughly, dry well, and weigh.  Allow a little more sugar
than one-half the weight of plums.  Use air-tight jars.  Put alter-
nate layers of plums and sugar in jars.  When jars are full, cover
with cloth and put on top lightly.  Do not seal until fruit stops fer-
menting, then fasten air-tight and put aside at least three months
before using.  Drain off liquor, then bottle.