Procure one pound of sound, solid, sour cherries ; put them in a vessel, after picking off the stems nicely, with half a pound of powdered sugar, and squeeze in the juice of three fine lemons. Mix well with the spatula for five minutes, then add a quart of cold water, stirring the mixture for two minutes longer, and strain through a fine sieve into the ice-cream freezer, pressing the cherries down with a wooden spoon. Proceed to freeze, and serve exactly the same as for the vanilla ice-cream (No. 1271).