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Cherries, to Preserve

Take two pounds of sound, ripe Kentish cherries, weighed after they have been picked and stoned. Put a pound of sifted sugar into the preserving-pan with half a pint of red currant juice, or, if this is not at hand, water, and let it boil for five minutes. Throw in the cherries, which ought not to have been injured in the stoning, and let them boil for ten minutes, stirring them only just enough to keep them from burning, as it is very desirable not to break them. Pour all together into a bowl, and let it remain until next day, then drain the fruit, boil the syrup with eight ounces more sugar, and boil the cherries in it again for another ten minutes. Put the preserve into jars, and cover closely, as usual. In the preparation of cherries for preserving, it is necessary that the greatest care should be observed. The slightest deviation from the instructions given here will make the cherries unpalatable.