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Cherries

7 lbs. red cherries 3½ lbs. sugar 1½ ozs. whole cloves 2½ ozs. stick cinnamon 1/2 pint (1 cup) vinegar Wipe the cherries, then stone and drain them. Tie the spices in a muslin bag and heat them with the vinegar. When boiling, pour the vinegar over the cold cherries. Keep draining off and heating for four days. Then heat all together in a casserole and seal.

Egg-plants Lemon Vinegar