Procure cherries that are not quite dead ripe--allow for each pound of
cherries a pound of white sugar. Make a rich syrup of the sugar--when it
boils, put in the cherries, with the stems on--let them boil till
transparent. Keep them in glass jars, or wide-mouthed bottles--cork and
seal them tight. If you wish to preserve them without the stones, take
those that are very ripe, take out the stones carefully, save the juice.
Make a syrup of the juice, white sugar, and very little water, then put
in the cherries, and boil them to a thick consistency.