Cherries should be washed well several times to remove that strong taste so common to cherry preserves.- [Mrs. M. M. B., Mo.

Cherry Preserves

Wash the cherries thoroughly at least 3 times, then drain well and weigh. To each lb cherries allow 1 lb sugar and boil until most of the cherriés have broken to pieces. If liked, add 1 sliced lemon (seeds discarded), to every 4 qts of the preserves and boil together with the preserves until done. Put up in stone jars.-[Miss K. B., Minn.

Sour Cherry Preserve

For each lb carefully selected cherries, allow 1 lb sugar. Put the sugar in a perserving kettle and add 1 small cup cold water to every lb sugar and boil until the syrup is transparent, taking care not to let it scorch or burn, and skimming off all skum that rises to the surface. After this put in the cherries and let them boil for 15 minutes, then skim out the cherries and put them into glass jars. Let the syrup boil down some and add to it any of the juice that has drained off the cherries in the jar. When the syrup is boiled sufficiently, fill up the jars with it and seal at once. Store in a cool dark, and dry place.-[Mrs. O. M. P., N. H.