lay them on Sieves; afterwards put them in an Oven not
too hot, where let them stand all Night, and then turn them, and put
them in again. Let your Oven be no hotter than it is after small
Bread or Pies. When they are dry, keep them in a Box very close,
with no Paper between them.

_To make CHERRY-JAM._

Take twelve Pound of ston'd Cherries, boil them, break them as they
boil; and when you have boiled all the Juice away, and can see the
Bottom of the Pan, put in three Pound of Sugar finely beaten, stir
it well, and let them have two or three Boils; then put them in Pots
or Glasses.

_To dry CHERRIES without Sugar._

Stone the Cherries, and set them on the Fire, with only what Liquor
comes out of them; let them boil up two or three Times, shaking them
as they boil; then put them in an earthen Pot; the next Day scald
them, and when they are cold lay them on Sieves, and dry them in an
Oven not too hot. Twice heating an Oven will dry any Sort of
Cherries.

_To dry CHERRIES in Bunches._

Take _Kentish_ Cherries, or _Morella_, and tye them in Bunches with
a Thread, about a Dozen in a Bunch; and when you have dry'd your
other Cherries, put the Syrup that they come out of to your Bunches;
let them just boil, cover them close, the next Day scald them; and
when they are cold, lay them in Sieves in a cool Oven; turn them,
and heat the Oven every Day 'till they are dry.

_To make CHERRY-PASTE._

Take Cherries, stone and boil them, breaking them well the while,
and boil them very dry; and to a Pound of Cherries put a Pound and a
Quarter of Sugar, sifted thro' an Hair Sieve; let the Cherries be
hot when you put in the Sugar; set it on the Fire 'till the Sugar is
well melted; put it in a broad Pan, or earthen Plates; let it stand
in the Stove 'till it is candy'd; drop it on Glass, and, when dry on
one Side, turn it.

_To preserve CHERRIES._

Either _Morella_ or _Carnations_, stone the Cherries: To _Morella_
Cherries, take the Jelly of white Currants, drawn with a little
Water; and run thro a Jelly-bag a Pint and a half of the Jelly, and
three Pounds of fine Sugar; set it on a quick Fire; when it boils,
scum it, and put in two Pounds of the ston'd Cherries; let them not
boil too fast at first, take them off some Times; when they are
tender, boil them very fast 'till they jelly, and are very clear;
then put them in the Pots or Glasses. The _Carnation_ Cherries must
have red Currants-Jelly; and if you can get no