Take large ripe morella cherries; weigh them, and to each pound
allow a pound of loaf-sugar. Stone the cherries, (opening them
with a sharp quill,) and save the juice that comes from them in
the process. As you stone them, throw them into a large pan or
tureen, and strew about half the sugar over them, and let them lie
in it an hour or two after they are all stoned. Then put them into
a preserving kettle with the remainder of the sugar, and boil and
skim them till the fruit is clear and the syrup thick.