FLORIDA STATE HORTICULTURAL SOCIETY. 
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Boil and add i quart Cherries 
Let boil fifteen minutes and place in 
jars and seal. 
Cherry Jelly —Cover fruit with water 
and boil. When fruit is soft, remove from 
fire and strain. Take three cups of hot 
juice. Boil and skim. Add two cups 
granulated sugar and boil again until jel¬ 
lied. 
Cherry Sweet Pickle — 
i cup sugar 
i cup vinegar 
Cinnamon, cloves and spice to taste 
Heat the liquid and pour over one quart 
of cherries. Let this cool. Pour off the 
liquid and reheat to the boiling point. Put 
fruit into the liquid and when boiling put 
in jars and seal. If there is not enough 
syrup formed to cover the fruit, more 
sugar and vinegar in the above propor¬ 
tions may be added. This liquid should 
be at the boiling point when added. 
Bergamot Lime or Limeberry. 
In Guam these are much used as a mar¬ 
malade. 
Marmalade —By taking a sharp-pointed 
knife and inserting it at the stem end, 
the seed may be easily forced out. Then 
soak the fruit over night in salt water to 
remove all the oil from the skin. Repeat 
this, changing the water, until enough of 
the oil has been removed to render the 
fruit palatable. When this point is reach¬ 
ed boil until fruit is tender. Drain and 
add to syrup mentioned below. Cook and 
seal in well sterilized jars. 
Syrup for each quart of pulp: 
i pound sugar 
i pint water 
Candied —Select large fruits and re¬ 
move seeds and oil as for marmalade. 
Then cook in syrup until they begin to 
crystalize, when they may be spread on a 
plate to dry. They are equal to but diff¬ 
erent from Marachino cherries for con¬ 
fection or garnish. 
Syrup for each pound of fruit: 
i pound sugar 
i pint water 
Cashew. 
In Tropical Agriculture and Cooking, 
page 16, published at Nueva Gerona, Isle 
of Pines, the author gives rule for pre¬ 
serves and also for nut candy, and fur¬ 
ther states in regard to the nut: 
‘‘The kernel is delicious either raw or 
roasted. To roast them the natives 
spread them on a clean piece of ground, 
light a large palm leaf and hold it over 
the nuts. The oil soon ignites and by 
keeping up a fanning motion they are 
kept burning until the oil in the shell is 
exhausted, and the kernel is roasted. The 
shell contains a thick oily caustic juice 
called cardole, the fumes of which are 
very disagreeable, if not dangerous, while 
roasting.” 
I have roasted these nuts in the oven. 
Then removed and eaten the kernel and 
found them excellent, but from the above 
and also the report of the case of poison¬ 
ing in Washington recently, one needs to 
exercise care in roasting them. 
Cecropia. 
This peculiar finger-shaped fruit much 
resembles the fig. It can be eaten fresh 
