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Syrup (very delicious)

INGREDIENTS. - 4 lbs. of cherries, 3 lbs. of sugar, 1 pint of white-currant juice. AVERAGE COST, for this quantity, 3s. 6d.

Let the cherries be as clear and as transparent as possible, and perfectly ripe; pick CHERRY JAM. off the stalks, and remove the stones, damaging the fruit as little as you can.

Make a syrup with the above proportion of sugar, mix the cherries with it, and boil them for about 15 minutes, carefully skimming them; turn them gently into a pan, and let them remain till the next day. then drain the cherries on a sieve, and put the syrup and white-currant juice into the preserving-pan again. Boil these together until the syrup is somewhat reduced and rather thick, then put in the cherries, and let them boil for about five minutes; take them off the fire, skim the syrup, put the cherries into small pots or wide-mouthed bottles; pour the syrup over, and, when quite cold, tie them down carefully, so that the air is quite excluded.

TIME.-15 minutes to boil the cherries in the syrup; 10 minutes to boil the syrup and currant-juice; 5 minutes to boil the cherries the second time.

SEASONABLE. - Make this in July or August.