The Royal Anne is the cherry that gives the best results in spicing. Put the cherries into a stone jar or porcelain pan. Heat one quart of good cider vinegar with two coffee cups of sugar; put into a muslin bag one teaspoon each of various spices, heat with the vinegar and sugar to the boiling point, then pour over the cherries and let stand over night. Repeat this a second time. Then put the cherries in glass bottles or jars, heat the vinegar a third time, pour over and seal. Fine with meats. Prunes are good spiced by this recipe, but the skins of the prunes must be pricked with a fork to prevent bursting.
From: Jennings, Linda Deziah (compiler), Washington women’s cook book. The Washington Equal Suffrage Association, 1908.