Morella, or large red tart cherries, as fresh as you can get them. To
every quart allow a large cup of vinegar and two tablespoonfuls of
sugar, with a dozen whole cloves and half a dozen blades of mace.
Put the vinegar and sugar on to heat with the spices. Boil five
minutes; turn out into a covered stoneware vessel, cover, and
let it get perfectly cold. Strain out the spices, fill small jars
three-quarters of the way to the top with fruit, and pour the cold
vinegar over them. Cork or cover tightly. Leave the stems on the
cherries.