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Cherry Preserves

Choose sour ones-the early Richmond is good-seed all very carefully, allow an amount of sugar equal to the fruit; take half the sugar, sprinkle over the fruit, let stand about an hour, pour into a preserving-kettle, boil slowly ten minutes, skim out the cherries, add rest of sugar to the syrup, boil, skim and pour over the cherries; the next day drain off the syrup, boil. skim if necessary, add the cherries, boil twenty minutes, and seal up in small jars. -Mrs.. J. M. Southard.