To preserve Cherries liquid.
Take the best Morello cherries when ripe, either stone them or clip their stalks off; to every pound take a pound of sugar, boil it till it blows very strong; then put in the cherries, and by degrees bring them to boil as fast as you can, that the sugar may come all over them; scum them and set them by, and the next day boil some more sugar to the same degree; put some jelly of currants, drawn as directed; for example: if you boil one pound of sugar, take one pint of jelly of currants, put in the cherries and the syrup to the sugar, then add the jelly, and give all a boil together; scum them, and fill your glasses or pots, taking care, as they cool, to disperse them equally, or otherwise they will all swim to the top.
To preserve Cherries dry.
Stone your cherries, and weigh them to eight pounds; put two pounds of sugar, boil it till it blows very strong, put the cherries to the sugar, and heat them by degrees till the sugar is melted, for when the cherries come in, it will so cool the sugar that it will seem like glue, and should you put it on a quick fire at first, it will endanger the burning; when you find the sugar is all melted, then boil it as quick as possible till the sugar flies over them; scum and set them by in an earthen pan, for where the sugar is so thin, it will be apt to canker in copper, brass, or silver; the next day drain them and boil the sugar till it rises; pour in your cherries, give them a good boil, scum them, and set them by till the next day; then
