This historic book may have numerous typos, missing text or index. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. 1819. Not illustrated. Excerpt: ... serving pan, warm them, and drain them well from the syrup through a sieve ; put them into the hot stove, and shift the sieve every day till they are dry; then put them into your boxes. Whole cherries are preserved the same way as those, only you leave the stones in and the stalks on them. No. 215. CHERRIES (NOT SWEET), WET OR DRY. Let your cherries be the best Kentish you can get, and stone them in this manner :--Cut a quill as if you were going to make a tooth-pick, only make the end of it round ; take hold of the cherry, thrust the quill down close to the top of the cherry, holding the stalk at the same time that you pull, then the stone will come out without tearing the cherry to pieces, which it would otherwise do; when you -* .19. L .1 1 . , i have done so to all the cherries, put them into a tub, and put a large quantity of powdered sugar over them, so as to put layers of sugar and layers of cherries till the tub is full; let them stand two or three days, till you find all the sugar is melted among the juice of the cherries; then let them have one or two boils, pour them into the tub again, and let them stand till the next day ; repeat the same four or five days successively; the last time, pour what you want to dry on a sieve, and when they are all well drained, have sieves enough to put them on ; then put them on the bottom of a sieve, only just to cover the bottom ; let your stove be very hot, put them in, changing them every day, and turn the cherries, they will dry the better; then paper your . box, and put them in : those you would wish wet, put them in pots as before directed. No. 216. CUCUMBERS OR GJRKINS, WET. Let your cucumbers be clear and free from all spots, put them in salt and water, let them stand two or three days, then take them out and ...
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