CHERRY. 163 
stage coach down the Canterbury Road were invited at every 
stopping-place to partake of this fare. ‘“‘ May Duke Cherries ” 
was one of the old London cries; and “ Cherry Pie” is a name 
given to the Garden Heliotrope because of its scent similar to 
that of the fruit. The late Queen Victoria took care that 
remarkably fine Cherries should be grown at Frogmore, and 
ordered that some of these should be served at luncheon as often 
as possible. Cherry sauce used to be so highly esteemed that 
for many years it was supplied at every Royal luncheon, and 
dinner, no matter what the sweets might be. It was made thus : 
Put three parts of a bottle of Claret in a high copper pan, with 
some white sugar, and a stick of cinnamon ; bring it to the boil, 
throw in some Cherries not over-ripe, and simmer for ten minutes, 
removing the scum; then lift out the cinnamon, and thicken 
the sauce with a little arrowroot mixed with cold water; the 
sauce should not be too thick, but should freely coat the spoon, 
and it is then ready for use. When fresh Cherries are out of 
season the bottled fruit must be employed, taking some of the 
juice from the bottle, and mixing it with an equal quantity of 
Claret. Freshly-gathered Cherries (to be made into ice for dinner) 
were always approved of at Queen Victoria’s table, and many 
of them were constantly preserved in large jars by the Royal 
confectioners to come into use at dessert during the winter 
months. Morellas were chiefly chosen for the purpose, and 
were likewise much esteemed in brandy. 
Cherry soup (Potage aux Cerises) is popular in North Germany. 
It is made there with the acid Cherries, called Vistula, or 
Weichsel, and known in England as Kentish Pie Cherries. These, 
when stewed with cinnamon and lemon rind, are divided into 
three parts: One is reserved to be stoned, and put whole into 
the soup ; the other two parts are first boiled with some water 
bound with a “roux” of flour, and then passed through the 
tammy, adding sugar to taste. Pound the Cherry stones, and 
heat them with two or three glassfuls of red wine just to boiling ; 
strain through a linen cloth, and add the extract to the soup, 
which may be eaten with sponge cakes. 
For making Cherry jam the common Cherries are to be 
preferred, as they give a much better flavour than the sweet 
Cherries. ‘“‘ There is an outlandish proverb,” saith old Fuller, 
““* He that eateth Cherries with noblemen shall have his eyes 
spurted out with the stones’; but it fixeth no fault in the fruit, 
