For this select sour cherries - the morellos, if you can get them. To every pound of stoned cherries allow a pound of sugar. Lose none of the juice. Arrange fruit and sugar in alternate layers in an agate-iron or porcelain-lined preserving kettle ; let it stand an hour or two to draw out the juice; then put it over the fire, and boil slowly and steadily until the juice thickens. Put up the preserves in small glass jars and keep in a dark closet.

Preserved Cherries. German Mode

Stone tart cherries, preserving all the juice. Weigh the fruit, and to every pound of this allow one of granulated sugar. Put the sugar into the preserving kettle with the cherry-juice, and cook slowly until the sugar is entirely dissolved, when the fruit must be added. Cook this just five minutes, spread fruit and syrup out on broad platters and set them in the hot sun. Cover each platter with a pane of window-glass or with netting and let them have the full benefit of the sun's rays for three or four days, or until the fruit is thick and rich. Put up in jelly-glasses or preserve jars.

PRESERVED STRAWBERRIES OR RASPBERRIES may be put up by either of the preceding recipes, using a little water to moisten the sugar in place of the juice procured from the stoned cherries.