24S 



The Canadian Horticulturist. 



SOUR CHERRIES. 



Oii55@iS 



Canned Cherpies. 



HE perfection of canned cherries can only be obtained by 

 allowing the pits to remain in, and by cooking them in the 

 jars. Many people, however, object to serving them with the 

 pits in, and to obviate this, and yet obtain the flavor, tie 20 

 or more pits in a small piece of thin muslin or lace, and place 

 them in the centre of each jar of fruit before it is cooked. 

 Allow 8 ozs. of granulated sugar to each pound of cherries. 

 Dissolve the sugar in hot water and turn it over the fruit 

 (which has been placed in the jar as fast as pitted) until it 

 reaches the neck of the jar. Put on the cover but not the rubber, place the 

 jars in a vessel of warm water, with two or three nails under each jar to prevent 

 its coming in direct contact with the bottom of the vessel ; cover closely, and 

 after it comes to the boiling point cook ten minutes. Remove from the kettle ; 

 stand the jars on a folded wet towel, take off the cover and fill full of hot syrup 

 or water ; wipe off the outside of the top ; adjust the rubber and cover and 

 screw down as tight as possible. Invert the jars, and if a drop of syrup oozes 

 out it must be re-heated, and either. the rubber or cover, or both, must be 

 changed. Let them stand 24 hours, tightening the tops occasionally, then draw 

 a paper sack over each one, label plainly, and put in a dry, cool place. 



Cherry Preserves. — Pit the cherries, weigh, and allow a pound of sugar 

 to each pound of fruit. Dissolve the sugar in the least quantity of water possi- 

 ble, and when it boils add the fruit and boil slowly 1 5 minutes. Then skim 

 out the fruit and put in glass jars (those which are not air-tight answer nicely 

 fer this purpose) fiUing them about two-thirds full. Boil down the syrup and 

 pour it over the cherries. If the covers do not fit, dip a paper in brandy and 

 lay it on the top as for jelly. 



Cherry Syrup. — This is a very pleasant beverage when added to a glass 

 of cold water. Pit the cherries, mash them, and allow them to stand in an 

 earthen bowl, in a cool place, 24 hours. Then drain through a coarse linen 

 bag, and allow i lb. and 12 ozs. of granulated sugar to each pint of juice. Put 

 the latter in a porcelain-Hned kettle, bring it to the boiling point, and skim 

 before adding the sugar. Let them boil together slowly for ten minutes, and 

 when cool bottle. Two or three tablespoon fuls are sufficient for a glass of 

 water. 



Cherry Pudding, No. i. — Sift together twice one coffeecupful of flour, 

 a pinch of salt and three teaspoonfuls of baking powder. To two well-beaten 

 eggs add one teacupful of sugar and one of milk, and stir in the flour. Add as 

 many pitted cherries as you prefer, and beat all together thoroughly. Turn it 



