Cherries Dried without Sugar

These are often more pleasant and refreshing to invalids and travellers than a sweetened confection of the fruit, their flavour and agreeable acidity being well preserved when they are simply spread on dishes or hamper-lids, and slowly dried.* Throw aside the bruised and decayed fruit, and arrange the remainder singly, and with the stalks uppermost on the dishes. The Kentish cherries are best for the purpose, but morellas also answer for it excellently. The former are sometimes stoned, and simmered until quite tender in their own juice, before they are dried; but this is scarcely an improvement on the more usual method of leaving them entire.