=Cherry Conserve=

4 Pounds of Cherries
4 Pounds of Sugar
3 Oranges
1 Lemon

Wash and stone the cherries. Wash and remove seeds from oranges and
lemon. Put them through the meat-grinder or chop fine. Cook all together
twenty minutes, or until thick. Put into tumblers and cover with
paraffine.



=Preserved Citron=

4 Pounds of Citron
3 Pounds of Sugar
3 Gills of Water
3 Lemons

Pare the citron and cut into pieces one inch square. Cover with cold
water, adding a pinch of salt. Next day throw off this water and cover
with fresh water, this time adding a pinch of alum. Slice the lemons,
removing every seed, and boil until tender. Boil the sugar and water
together, skim, then put into the syrup citron and lemon. Boil until it
looks rich and transparent. Skim out the fruit into jars or tumblers,
boil down the syrup for ten or fifteen minutes, and pour over the
fruit. If jars are used, fill to the brim and seal while hot. This can
be made in the summer from watermelon-rind. Cut off all the pink of the