Pickled cherries
Bring to the boiling point a pint and a half of vinegar, into which you have stirred half a cupful of brown sugar, a tablespoonful of whole cloves and a dozen blades of mace. Boil all together for five minutes, and set aside to cool.
Have ready three quarts of firm, tart cherries (leaving the stones in them) and put them into glass jars. Strain the spices from the cold vinegar, and pour the vinegar over the fruit, filling the jars to the brim. Seal at once.