Pick thoroughly ripe and sound fruit from the stalks and wipe them
separately; prick them with a needle in three or four places. To each
pound of fruit allow one pound and a half of the best sugar, and strew
one half of it when finely sifted over the cherries upon clean large
dishes, and let them remain so for twenty-four hours. Take now as much
strained red-currant juice as will effectually dissolve the other half
of the sugar, and put it into a pan over a moderate fire, and let it
boil twelve or fifteen minutes, skim it well, add to it the fruit with
their sugar, and let all simmer five minutes, being careful to not
allow them to boil. Then remove the cherries into glasses, boil the
syrup until it is thick and pour it cool over them. When cold guard
them with brandy paper, and paste writing paper neatly cut over the
glasses.