TO PRESERVE MORELLO CHERRIES.
1561. INGREDIENTS.—To every lb. of cherries allow 1-1/4 lb. of sugar, 1 gill of water.
Mode.—Select ripe cherries; pick off the stalks, and reject all that have any blemishes. Boil the sugar and water together for 5 minutes; put in the cherries, and boil them for 10 minutes, removing the scum as it rises. Then turn the fruit, &c. into a pan, and let it remain until the next day, when boil it all again for another 10 minutes, and, if necessary, skim well. Put the cherries into small pots; pour over them the syrup, and, when cold, cover down with oiled papers, and the tops of the jars with tissue-paper brushed over on both sides with the white of an egg, and keep in a dry place.
Time.—Altogether, 25 minutes to boil.
Average cost, from 8d. to 10d. per lb. pot.
Seasonable.—Make this in July or August.
THE CHERRY-TREE IN ROME.—The Cherry-tree was introduced into Rome by Lucullus about seventy years before the Christian era; but the capital of the world knew not at first how to appreciate this present as it deserved; for the cherry-tree was propagated so slowly in Italy, that more than a century after its introduction it was far from being generally cultivated. The Romans distinguished three principal species of cherries—the Apronian, of a bright red, with a firm and delicate pulp; the Lutatian, very black and sweet; the Caecilian, round and stubby, and much esteemed. The cherry embellished the third course in Rome and the second at Athens.