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Of course, in making large quantities, she increased the amount of the ingredients accordingly, yet maintained the proportions named.

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The cherry trees were full that year, and she made good use of cherries by using this recipe:

To every quart of cherries, allow a cupful of vinegar, one-half cupful of sugar, one dozen whole cloves, half a dozen blades of mace. Put the vinegar and sugar on to heat, with the spices, boil five minutes, turn out into a covered stoneware vessel and let it get perfectly cool. Strain out the spices, fill small jar three-fourths full of cherries, then fill up with cold vinegar. Cork or seal tightly. Leave the stems on the cherries.

Besides filling several shelves in her own cellar with these, she sold large quantities to her city customers at “top” prices.

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It would hardly seem possible to make a plum any better than it is when ripe and right off the tree, but this Iowa woman did so as follows: