Take large cherries, not too ripe; pick off the stalks, and take out the stones with a quill cut nearly as for a pen: to three pounds of which take three pounds or pints of clarified sugar; boil it to the degree of blown; put in the cherries, give them a boil, and set them by in an earthen pan till the next day; then strain the sirup, add more sugar, and boil it of a good consistence; put the cherries in, and boil them five minutes, and set them by another day: repeat the boiling two more days, and when wanted, drain them some-lime, and lay them on wire sieves to dry in a stove, or nearly cold oven.
Choose the finest and ripest cherries, leave on half the stalks, and put them into very cold water. In about half an hour take them out, and drain them on a sieve; weigh them, and to every pound of fruit, allow a quarter of a pound of sugar; when you have clarified and boiled it to grand perle, put in the fruit, boil them up two or three times, stirring them gently with a skimmer; then take them from the fire carefully, and put the cherries into bottles or glass jars; when filled, add to each twelve cloves and half an ounce of cinnamon tied in a linen bag. Put to the sugar, when nearly cold, brandy (in the proportion of a pint and a half to a pound of fruit); mix them together well, and pour them on the cherries. In two months time taste them, and if sufficiently flavored, take out the cloves and cinnamon. Cover the jars or bottles close.
The fruit must be gathered before it is ripe; prick and stone them; boil clarified sugar, and pour it over them.
Take the stones and stalks from two pounds of ripe cherries, bruise, and set them on the fire with a little water, and half a pound of sugar. When they have boiled, pass them through a hair sieve into an earthen pan. Pound a handful of the kernels, put them in a basin with the juice of two lemons. Add to the cherries a pound of sugar au petit lisse, and strain on them the lemon-juice and kernels; mix the whole together, and put it in a sabotiere, with pounded ice. Work the cherries up with it well, until it has set, then place it in glasses.
Take half a pound of preserved cherries, pound them, stones and all; put them into a basin, with one gill of sirup, the juice of a lemon, and a pint of cream, pass it through a sieve, and freeze it according to custom.
Choose the ripest, largest, best red colored cherries, you can meet with, and take of them double the weight of the sugar you intend to use; stone and tail; and then put them on a gentle fire, and keep stirring them till reduced to half. Clarify and boil your sugar to petit casse, then add the fruit to it, and stir it until you can see the bottom of the pan; the marmalade is then sufficiently done, and may be put into pots.
The best cherries for this purpose are the black sour ones; take out the stones and express the juice into an earthen pan, where it must stand in a cool place for twenty-four hours to clear: at the end of that time pour the juice gently into a pan, and add to it, for each pound of juice, two pounds of crushed sugar, and two drachms of cinnamon, previously infused in a glass of water, wrap the cinnamon in a piece of linen, and put it with the water into your pan; boil all together for half an hour, skimming it carefully. When sufficiently done take out the cinnamon; strain the sirup till quite clear, and when cold bottle it.