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Pickled Cherries

Five pounds of cherries, stoned or not; one quart of vinegar, two pounds of sugar, one-half ounce of cinnamon, one-half ounce of cloves, one-half ounce of mace; boil the sugar and vinegar and spices together, (grind the spices and tie them in a muslin bag), and pour hot over the cherries. PICKLED PLUMS. | Mrs. Meek.

To seven pounds plums, four pounds sugar, two ounces stick cinnamon, two ounces cloves, and quart vinegar, add a little mace; put in the jar first a layer of plums, then a layer of spices alternately; scald the vinegar and sugar together, pour it over the plums; repeat three times for plums, (only once for cut apples and pears), the fourth time scald all together; put them into glass jars and they are ready for use.