Take out the stones and stalks from some fine cherries and pulp them through a cane sieve; to every three pounds of pulp add half a pint of currant juice, and three-quarters of a pound of sugar to each pound of fruit; mix together and boil until it will jelly. Put it into pots or glasses.

Currants, raspberries, plums, and gooseberries are all made in the same manner. Pulp the fruit through a cane sieve, the meshes of which are not large enough to admit a currant to pass through whole. To each pound of pulp add one pound of loaf sugar, broken small, and boil to the consistence of a jelly.

Orange Marmalade - Take the same weight of sugar as of oranges; cut the oranges in half, squeeze out the juice, and strain it; boil the peel in water until they are quite tender, and a strong straw may be passed through them; then drain them from the water, scoop out the pulp, leaving the rind rather thin; cut it into thin fillets; boil the juice of the oranges with the sugar, and skim it when it is nearly done; add the peels, and finish as others. Part of the peels may be pounded and mixed with the marmalade, instead of the whole being cut in fillets; but then it is not so clear, and is a practice which is now almost abandoned, except by a few private persons. Lemon marmalade is made in the same way.