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Stone twelve pounds of morel cherries; allow half a pound of brown sugar to each pound of fruit, after it is stoned, let them cook slowly for two hours; examine them through the summer, and if they show any signs of fermentation, set them in a brick-oven, after the bread is done, or in a dutch-oven of hot water, which keep at boiling heat for an hour.
The hill-farmer's mind is rich in suggestions of work for a boy. After haying, harvesting and everything else is done, you will find that lad down cellar of a dark morning by the light of a tallow candle cutting bushels and bushels of potatoes for the cows with a "slice" one of those antique long iron shovels used about a brick-oven.
This is a pleasant sauce for dinner, or eaten with bread and butter at tea, and will keep in a cool place through the winter. Tomato Figs. They are then taken out, spread on dishes, flattened and dried in the sun, or in a brick-oven after the bread is taken out.
Common preserves are improved, and are more certain to keep well, by being placed on flat dishes and set in a brick-oven after the bread is taken out: they may remain two or more hours without injury. When preserves are about to boil over, you should have a common fan at hand and fan them, which will sometimes answer instead of taking them from the fire. Cider Marmalade.
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