(2) Take a quantity of good Cherries✪ Preserved Cherries, remove the stalks, wipe the fruit clean with a napkin, and dust a little sugar over them. Weigh them, and take an equal quantity of sugar, and to every 31b. put 1 pint of water. Put the sugar and water into a sugar-boiler, boil it, and clarify it with the whites of eggs; then pass it through a sieve, and boil it again to candy height ( see Sugar-boiling). Let it remain for a day, and then put in the Cherries and boil for five minutes ; let these remain for another day, when take out the Cherries, strain the syrup, boil it again to the second degree, and pour it over the Cherries. Let it stand for another day, then take out the Cherries again, and boil the syrup to the third degree. With a small piece of wood dip each Cherry in separately, and put them on a strainer to drain. Leave them on the sieve, and put in a warm place to get dry. (3) Take 251b. of fine, sound, ripe White-heart Cherries, pick off the stems neatly, and should there be any unripe or spoilt fruits amongst them, throw them away, as they would be likely to ruin the rest. When ready there should be about 201b. of sound Cherries suitable for preserving. Have ready ten quart glass jars, divide the picked Cherries evenly into them, fill up with 30deg. syrup, cover them tightly and care- fully, and then arrange in a large saucepan with water up to their shoulders ; boil for half-an-hour, and then cork or tie down tightly whilst still hot. (4) Cherries may be preserved cither with or without the kernels of the stones ; but the stones give a richer flavour. To each pound of Cherries allow Jib. of sugar. Put the sugar in the preserving-pan, with J pint of water to 31b. of sugar, and stir it until dissolved. When boiling, put in the Cherries and cook for throe minutes ; then put them in the jars, and cover in the usual way. (5) Wash, pick, and stone the Cherries, being careful to save the juice ; allow lib. of sugar to each pound of fruit. Boil the juice and sugar to a thick syrup, then put in half the Cherries and stew till nearly done. Take them out with a perforated spoon and lay on dishes. Put in the other half, and treat them in the same way. Meantime, boil the syrup gently. When the Cherries are cool, put them again in the syrup, and boil for a short time ; then pour all into a large bowl and set to cool. When ready, put the jam in jars, and cover tightly. Preserved Pulp of Black Cherries.— Remove the stalks of some Cherries and place the fruit in a mortar. Pound them well, seeing that every stone is broken ; then take out the mass with a large spoon and put it into a preserving-pan. Place the pan over the fire for ten minutes, stirring all the time, and then with a vegetable -masher pass the fruit through a hair sieve (not very fine). When all the fruit is through, weigh it, and to every pound add Jib. of caster sugar. Mix thoroughly, fill the bottles, and tie them down to keep out the air.

AI-modernized reading of the original text

(2) Take a quantity of good Cherries, remove the stalks, wipe the fruit clean with a napkin, and dust a little sugar over them. Weigh them, and take an equal quantity of sugar, and to every 31b. put 1 pint of water. Put the sugar and water into a sugar-boiler, boil it, and clarify it with the whites of eggs; then pass it through a sieve, and boil it again to candy height ( see Sugar-boiling). Let it remain for a day, and then put in the Cherries and boil for five minutes ; let these remain for another day, when take out the Cherries, strain the syrup, boil it again to the second degree, and pour it over the Cherries. Let it stand for another day, then take out the Cherries again, and boil the syrup to the third degree. With a small piece of wood dip each Cherry in separately, and put them on a strainer to drain. Leave them on the sieve, and put in a warm place to get dry. (3) Take 251b. of fine, sound, ripe White-heart Cherries, pick off the stems neatly, and should there be any unripe or spoilt fruits amongst them, throw them away, as they would be likely to ruin the rest. When ready there should be about 201b. of sound Cherries suitable for preserving. Have ready ten quart glass jars, divide the picked Cherries evenly into them, fill up with 30deg. syrup, cover them tightly and carefully, and then arrange in a large saucepan with water up to their shoulders ; boil for half-an-hour, and then cork or tie down tightly whilst still hot. (4) Cherries may be preserved cither with or without the kernels of the stones ; but the stones give a richer flavour. To each pound of Cherries allow Jib. of sugar. Put the sugar in the preserving-pan, with J pint of water to 31b. of sugar, and stir it until dissolved. When boiling, put in the Cherries and cook for three minutes ; then put them in the jars, and cover in the usual way. (5) Wash, pick, and stone the Cherries, being careful to save the juice ; allow lib. of sugar to each pound of fruit. Boil the juice and sugar to a thick syrup, then put in half the Cherries and stew till nearly done. Take them out with a perforated spoon and lay on dishes. Put in the other half, and treat them in the same way. Meantime, boil the syrup gently. When the Cherries are cool, put them again in the syrup, and boil for a short time ; then pour all into a large bowl and set to cool. When ready, put the jam in jars, and cover tightly. Preserved Pulp of Black Cherries.— Remove the stalks of some Cherries and place the fruit in a mortar. Pound them well, seeing that every stone is broken ; then take out the mass with a large spoon and put it into a preserving-pan. Place the pan over the fire for ten minutes, stirring all the time, and then with a vegetable-masher pass the fruit through a hair sieve (not very fine). When all the fruit is through, weigh it, and to every pound add Jib. of caster sugar. Mix thoroughly, fill the bottles, and tie them down to keep out the air.

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Preserved Cherries

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