Take fine juicy red cherries, and stone them. Save half the
stones, crack them, and extract the kernels. Put the cherries and
the kernels into a preserving kettle over a slow fire, and let
them boil gently in their juice for half an hour. Then transfer
them to a jelly-bag, and squeeze out the juice. Measure it, and to
each pint allow a pound of fine loaf-sugar. Dissolve the sugar in
the juice, and then boil and skim it for twenty or thirty minutes.
Put it up in tumblers covered with tissue paper.