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78 DOMESTIC COOKERY AND

when this boils up, take off any scum that rises, and
put in half of the cherries, with part of each stem on ;
when they look so clear that you can see the stone, they
are done ; take these up on a dish and put in the rest,
and let them do slowly the same lenght of time ; take
them up and let the syrup boil a few minutes longer ;
do not put them in the jars till they are quite cold. Glass
jars are the best to keep all early fruits in, as you can
then see if they begin to ferment ; if they do, you must
boil them over ; always put them in a window where
they will be exposed to the sun.

Common Cherries.
Stone twelve pounds of morel cherries ; allow half
a pound of brown sugar to each pound of fruit, after it is
stoned ; let them cook slowly for two hours ; examine
them through the summer, and if they show any signs
of fermentation, set them in a brick oven, after the bread
is done, or in a dutch-overn of hot water ; which keep at
boiling heat for an hour. It is best to know the weight
of your preserving kettle, as you can then weigh the
fruit in it with a pari of steelyards.

Apricots
Pour boiling water on the apricots and wipe them
dry ; then cut them in half and take out the stone ;
make a syrup of their weight in sugar, and a little water ;
slowly till it is clear and the syrup is rich.

Green Gage Plums
Take an equal quantity of fruit and sugar, pour boil-
ing water on the plums, and wipe them dry, stick them