gh to dry without baking them. The same syrup will do another six
pounds of fruit.--To dry cherries without sugar, stone, and set them
over the fire in a preserving pan. Simmer them in their own liquor, and
shake them in the pan. Put them by in common china dishes: next day give
them another scald, and when cold put them on sieves to dry, in an oven
moderately warm. Twice heating, an hour each time, will be sufficient.
Place them in a box, with a paper between each layer.--A superior way of
preserving cherries is to allow one pound of double-refined sugar to
every five pounds of fruit, after they are stoned; then to put both into
a preserving pan with very little water, till they are scalding hot.
Take the fruit out immediately and dry them; return them into the pan
again, strewing the sugar between each layer of cherries. Let it stand
to melt, then set the pan on the fire, and make it scalding hot as
before; take it off, and repeat this thrice with the sugar. Drain them
from the syrup, and lay them singly to dry on dishes, in the sun or on
a stove. When dry, put them into a sieve, dip it into a pan of cold
water, and draw it instantly out again, and pour them on a fine soft
cloth; dry them, and set them once more in the sun, or on a stove. Keep
them in a box, with layers of white paper, in a dry place. This is the
best way to give plumpness to the fruit, as well as colour and flavour.

DRIED HADDOCK. Choose them of two or three pounds weight; take out the
gills, eyes, and entrails, and remove the blood from the backbone. Wipe
them dry, and put some salt into the bodies and sockets. Lay them on a
board for a night, then hang them up in a dry place, and after three or
four days they will be fit to eat. Skin and rub them with egg, and strew
crumbs over them. Lay them before the fire, baste with butter till they
are quite brown, and serve with egg sauce.--Whitings, if large, are
excellent in this way; and where there is no regular supply of fish, it
will be found a great convenience.

DRIED SALMON. Cut the fish down, take out the inside and roe. After
scaling it, rub it with common salt, and let it hang twenty-four hours
to drain. Pound three or four ounces of saltpetre, according to the size
of the fish, two ounces of bay salt, and two ounces of coarse sugar. Mix
them well, rub it into the salmon, and lay it on a large dish for two
days; then rub it with common salt, wipe it well after draining, and in
twenty-four hou