Put into a stone jar a pound of sound, ripe cherries, with the stones removed, (cost about ten cents;) cover the jar closely, set it in a saucepan half full of boiling water, and simmer it gently until the cherries are tender; then take up the fruit, weigh it, put it into a preserving kettle with half a pound of finely sifted sugar, (cost about eight cents), to every pound of fruit; add a dozen cherry kernels with the skins removed by scalding, and rubbing in a clean cloth, put the kettle over a slow fire, and boil, stirring occasionally, until the fruit is quite dry and clear. Meantime rinse out some shallow jars with brandy, and when the fruit is done put it into them, pressing it down tightly; pour a very little brandy over the top, lay a little paper on each,"then fit on the covers of the jars closely, and keep in a dry, cool place. The above quantity will cost about twenty-five cents.

Candied Cherries

Choose a pound of perfectly sound, ripe cherries, (cost ten cents,) with the stalks and an occasional leaf attached, wipe them with a clean, dry, soft cloth; dip the leaves and stems, but not the fruit, into boiling vinegar, and set them with the cherries upward, in a card-board perforated with holes to admit the stems, until the vinegar dries. Meantime boil a pound of loaf sugar, (cost about fifteen cents), with a teaspoonful of cold water, using a thick porcelain-lined saucepan or copper sugar boiler; skim until perfectly clear, and test in the following way: Dip the thumb and forefinger into cold water and then quickly into the boiling sugar, withdrawing it instantly; press the fingers together, and then draw them apart; if the sugar forms a little thread between them it is ready to use, if it does not, boil a few minutes longer and test again. When it is ready dip the leaves and branches into it, and dry them in the card board frame as directed above. Keep the sugar at the boiling point, and as soon as it forms a clear brittle thread between the fingers, when tested as above, dip the entire fruit into it, moving the cherries around so that the sugar completely covers them, and dry them, placed as above in the card board frame, in the mouth of a cool oven.