clear from the skim; strain the syrup through a fine sieve; then put to
it a quarter of a pint of the juice of white currants, put them into the
pan again, and boil it till it is a hanging jelly. Just before it is
quite done put in the cherries; give them a boil, and put them into
pots. There must be fourteen spoonfuls of water put in at first with the
cherries.

_Cherries, to preserve._ No. 3.

Stone the cherries, and to twelve pounds of fruit put nine pounds of
sugar; boil the sugar-candy high; stir it well; throw in the cherries;
let them not boil too fast at first, stirring them often in the pan;
afterwards boil them fast till they become tender.

_Morella Cherries, to preserve._

When you have stalked and stoned your cherries, put to them an equal
weight of sugar: make your syrup, skim it, and take it off the fire.
Skim it again well, and put in your cherries, shaking them with care in
the pan. Boil them, not on a quick fire, lest the fruit should crack;
and take them off the fire several times. Let them boil till done; put
your cherries into pots; strain the syrup through muslin, and boil it
again till thoroughly done.

_Morella Cherries, to preserve in Brandy._

Take two pounds of morella cherries, when not too ripe, but finely
coloured, weighed with their stalks and stones. Put a quart of water and
twelve ounces of double-refined sugar into a preserving-pan, and set it
over a clear charcoal fire. Let it boil a quarter of an hour; skim it
clean, and set it by till cold. Then take away the stalks and stones,
and, when the syrup is quite cold, put the stoned cherries into the
syrup, set them over a gentle fire, and let them barely simmer till
their skins begin to rise. Take them from the fire; pour them into a
basin; cut a piece of paper round of the size of the basin; lay it close
upon the cherries while hot, and let them stand so till next day. Set a
hair sieve in a pan, and pour the cherries into it; let them drain till
the syrup is all drained out: boil the syrup till reduced to two-thirds,
and set it aside till cold. Put your cherries into a glass jar; put to
them a spoonful of their own syrup and one of brandy, and continue to do
so till the jar is filled within two inches of the top: then put over it
a wet bladder, and a piece of leather over that; tie it down close, and
keep it in a warm place.

If you do not mind the stones, merely cut off the stalks of the
cherries.

_Brandy Cherries._