PICKLED CHERRIES.
232. Pick over your cherries, remove all the specked ones. Put them into a jar, and pour over them as much hot vinegar and sugar as will cover them; to each gallon of vinegar allow four pounds of sugar. Boil and skim it and pour it hot over the fruit. Let it stand a week, then pour off the vinegar and boil it as before, pour it hot over the cherries the second time. As soon as they are cold tie them closely.