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7
Summary of Contents
1 Practicing Strategy: Foundations and Importance
Section A PRACTITIONERS
2 Chief Executive Officers
3 Chief Strategy Officers
4 Strategy Teams
5 Middle Managers
6 Strategy Consultants
Section B PRACTICES
7 Strategy Tools
8 Influencing Strategy through Discourse
Section C PRAXIS
9 Strategic Alignment: The ESCO Model
10 Practicing Strategy across Firms: Insights from M&As
11 Strategic Ambidexterity: Dealing with Tensions
Section D Case Studies
12 Teaching Strategy using the Strategy-as-Practice
Approach
13 Strategic Leadership and Innovation at Apple Inc.
14 Centrica: Strategizing in a Multi-utility
15 Narayana Health: Bringing Quality Healthcare to the
Masses
16 A “Reliable” Recovery? The Turnaround of the Reliant
Group
17 Marconi: When Strategists Hit the Perfect Storm
18 Lafarge vs. Blue Circle: Practices in a Hostile
Takeover
19 Room for Improvement? Relocating a Business
School
20 Strategy-making 2.0: Strategy Development Process
at the Wikimedia Foundation
Index

8
9
Contents
List of Mini Case Studies
Guided Tour of the Book
Companion Website
About the Authors
Preface
Praise for the First Edition
1 Practicing Strategy: Foundations and Importance
Learning Objectives
1.1 Overview
1.2 Strategy-making Processes: The Search for Action
1.3 From Strategy to Strategizing
1.4 Finding Misalignments across Levels: The ESCO
Framework
1.5 The Strategy-as-Practice Perspective
1.6 Practitioners, Practices, and Praxis: The 3P
Framework
1.7 Conclusion
Route-map to this textbook
Revision Activities
Guidelines for the Revision Activities
Further Readings
References
Section A PRACTITIONERS
2 Chief Executive Officers
Learning Objectives
2.1 Leadership and Upper Echelons
2.2 Leadership Discourse and Creating Myths
Revision Activities
Further Readings
References
3 Chief Strategy Officers
Learning Objectives
3.1 Introduction
3.2 Role, Location, and Types
3.3 Activities, Capabilities, and Networks
3.4 Tools and Formal Outputs
3.5 Conclusion

10
 Revision Activities
Further Readings
References
4 Strategy Teams
Learning Objectives
4.1 Introduction
4.2 Composition
4.3 Activities
4.4 Level and Mode of Strategizing
4.5 Conclusion
Revision Activities
Further Readings
References
5 Middle Managers
Learning Objectives
5.1 Central and Peripheral Practitioners
5.2 Middle-level Managers
5.3 Engaged Strategy Participation
5.4 Collaborating with Strategy Communities
5.5 Conclusion
Revision Activities
Further Readings
References
6 Strategy Consultants
Learning Objectives
6.1 Introduction
6.2 Characteristics and Roles
6.3 Consulting Interventions
6.4 The Consulting Profession in Focus
6.5 Conclusion
Revision Activities
Further Readings
References
Section B PRACTICES
7 Strategy Tools
Learning Objectives
7.1 Types of Strategy Tools
7.2 Using Strategy Tools
7.3 Strategy Tools as Cognitive Artifacts
7.4 Strategy Tools as Material Artifacts

11
 7.5 Conclusion
Revision Activities
Further Readings
References
8 Influencing Strategy through Discourse
Learning Objectives
8.1 Introduction
8.2 Language and Meaning in Organizations
8.3 Corresponding Views of Strategy and
Organizations
8.4 Applying Discursive Approaches to Strategy and
Organization
8.5 Conclusion
Revision Activities
Further Readings
References
Section C PRAXIS
9 Strategic Alignment: The ESCO Model
Learning Objectives
9.1 Introduction
9.2 Strategic Alignment and Performance
9.3 Strategic Misalignment and Failure
9.4 Understanding Corporate Failure
9.5 Cases in Point: Strategic Misalignments and
Failure at Worldcom and Nortel Networks
Revision Activities
Further Readings
References
10 Practicing Strategy across Firms: Insights from M&As
Learning Objectives
10.1 Introduction
10.2 A Strategy-as-Practice Approach to M&A
10.3 Mini Case
10.4 Conclusion
Revision Activities
Further Readings
References
11 Strategic Ambidexterity: Dealing with Tensions
Learning Objectives
11.1 Organizational Ambidexterity

12
 11.2 Individual-level Ambidexterity
11.3 A Paradox-based Approach
11.4 Strategic Ambidexterity: Managing Paradoxical
Demands
11.5 Conclusion
Revision Activities
Further Readings
References
Section D Case Studies
12 Teaching Strategy using the Strategy-as-Practice
Approach
Toward a Practice-led Approach to Learning and
Teaching
Analysis of Practice in Case Studies
References
13 Strategic Leadership and Innovation at Apple Inc.
Jobs’ Turnaround and Rebuilding an Innovative
Organization
Redefining the PC Industry
Growing the Apple ecosystem: Breakthrough
innovation in the consumer electronics and
entertainment industries
The Competitive Landscape
Playing with Different Rules
Corporate Culture and Organization Design at Apple
Steve Jobs’ Leadership
Entering a New Apple Era
References
14 Centrica: Strategizing in a Multi-utility
A Changing Industry
Surviving the Early Years
Developing and Expanding
Case Study Questions
References
15 Narayana Health: Bringing Quality Healthcare to the
Masses
Redefining the Healthcare Industry
The Global and Indian Healthcare Industry
Narayana Health’s Vision and Organization

13
 Can the Low-cost, High-quality Business Model work
outside India?
Appendices
References
16 A “Reliable” Recovery? The Turnaround of the Reliant
Group
Overview
History
Taking Charge
Doing Things Differently
Crisis
Crisis Averted?
The Future
Questions
Sources
17 Marconi: When Strategists Hit the Perfect Storm
The Deep Historical Background: GEC plc
The Strategic Re-positioning of GEC (1996–2001)
The Telecommunications Boom and Bust
Strategists Hitting the Storm
The End Game
Questions
Sources
18 Lafarge vs. Blue Circle: Practices in a Hostile
Takeover
Introduction
Backdrop
Post Deal Analysis
Questions
19 Room for improvement? Relocating a Business
School
Introduction
Background
Oxford Brookes University Business School (OBBS)
City Campus
Competing in Higher Education
Future Location for OBBS
A Question of Space?
Room for Improvement?
Questions

14
 20 Strategy-making 2.0: Strategy Development Process
at the Wikimedia Foundation
Background – Launching Wikipedia
The Wikimedia Foundation and Chapter
Organizations
The Wikimedia Community
Communication and Coordination – The Wiki Model
Policies and Guidelines
Wikimedia’s Strategic Planning Project
Designing the Process: Openness and Flexibility vs.
Centralization and Control
Reflecting on the Conclusion of the Process
Appendices
References
Index

15
16
List of Mini Case Studies
ESOLAR – choosing a new CEO 20
Charismatic leadership: six lessons from the public speaking
of Steve Jobs 23
New CEO position needed to tackle social and political issues
26
Tesco – the group finance and strategy director 41
The strategy team at CISCO 49
Hewlett-Packard – associate, corporate strategy 51
DELL – internal strategy consultant, corporate strategy 53
Beiersdorf UK – strategy in action in a global company 62
BT Group – a strategy community in action 64
Booz Allen Hamilton (BAH) 69
Bain & Company – what top management consulting is about
70
Bain & Company – strategy consulting expertise 73
How a label embodies layers of meaning that shape strategic
decisions 99
German management accounting as a technology of power
101
Tools influencing text 133
Practitioners’ “talk” 134
“Talk” interacts with “text” 135
Twitter – simplicity as a business model for users, and the
market too 146
Nokia – the burning platform memo 149
Quantum strategy: what Apple and Singapore Airlines have in
common 153

17
18
Guided Tour of the Book

19
20
21
Companion Website

Practicing Strategy: Text and Cases is supported by a wealth of

online resources for both students and lecturers to aid study and
support teaching, which are available at
https://study.sagepub.com/paroutispracticingstrategy2e

For Students

Author videos featuring discussions of key concepts offer insights

into how the strategy-as-practice approach is applied to foster
understanding and facilitate learning and bring theory to life.

Podcasts from the authors offer an alternative learning style to

help you think more critically about the practicing strategy.

Additional online readings support the book, including free

SAGE journal articles.

For Lecturers

Instructor’s Manual provides you with suggested activities and

examples to use in class or for assignments.

22
PowerPoint slides can be downloaded and customized for use in
your own teaching.

23
24
Another random document with
no related content on Scribd:
A FEW GENERAL RULES AND DIRECTIONS FOR PRESERVING.

1. Let everything used for the purpose be delicately clean and dry;
bottles especially so.
2. Never place a preserving-pan flat upon the fire, as this will
render the preserve liable to burn to, as it is called; that is to say, to
adhere closely to the metal, and then to burn; it should rest always
on a trivet (that shown with the French furnace is very convenient
even for a common grate), or on the lowered bar of a kitchen range
when there is no regular preserving stove in a house.
3. After the sugar is added to them, stir the preserves gently at
first, and more quickly towards the end, without quitting them until
they are done: this precaution will always prevent the chance of their
being spoiled.
4. All preserves should be perfectly cleared from the scum as it
rises.
5. Fruit which is to be preserved in syrup must first be blanched or
boiled gently, until it is sufficiently softened to absorb the sugar; and
a thin syrup must be poured on it at first, or it will shrivel instead of
remaining plump, and becoming clear. Thus, if its weight of sugar is
to be allowed, and boiled to a syrup with a pint of water to the pound,
only half the weight must be taken at first, and this must not be
boiled with the water more than fifteen or twenty minutes at the
commencement of the process; a part of the remaining sugar must
be added every time the syrup is reboiled, unless it should be
otherwise directed in the receipt.
6. To preserve both the true flavour and the colour of fruit in jams
and jellies, boil them rapidly until they are well reduced, before the
sugar is added, and quickly afterwards, but do not allow them to
become so much thickened that the sugar will not dissolve in them
easily, and throw up its scum. In some seasons, the juice is so much
richer than in others, that this effect takes place almost before one is
aware of it; but the drop which adheres to the skimmer when it is
held up, will show the state it has reached.
7. Never use tin, iron, or pewter spoons, or skimmers, for
preserves, as they will convert the colour of red fruit into a dingy
purple, and impart, besides, a very unpleasant flavour.
8. When cheap jams or jellies are required, make them at once
with Lisbon sugar, but use that which is well refined always, for
preserves in general; it is a false economy, as we have elsewhere
observed, to purchase an inferior kind, as there is great waste from it
in the quantity of scum which it throws up. The best has been used
for all the receipts given here.
9. Let fruit for preserving be gathered always in perfectly dry
weather, and be free both from the morning and evening dew, and as
much so as possible from dust. When bottled, it must be steamed or
baked during the day on which it is gathered, or there will be a great
loss from the bursting of the bottles; and for jams and jellies it cannot
be too soon boiled down after it is taken from the trees.
 TO EXTRACT THE JUICE OF PLUMS FOR JELLY.

Take the stalks from the fruit, and throw aside all that is not
perfectly sound: put it into very clean, large stone jars, and give part
of the harder kinds, such as bullaces and damson, a gash with a
knife as they are thrown in; do this especially in filling the upper part
of the jars. Tie one or two folds of thick paper over them, and set
them for the night into an oven from which the bread has been drawn
four or five hours; or cover them with bladder, instead of paper, place
them in pans, or in a copper[166] with water which will reach to quite
two-thirds of their height, and boil them gently from two to three
hours, or until the fruit is quite soft, and has yielded all the juice it will
afford: this last is the safer and better mode for jellies of delicate
colour.
166. The fruit steams perfectly in this, if the cover be placed over.
 TO WEIGH THE JUICE OF FRUIT.

Put a basin into one scale, and its weight into the other; add to this
last the weight which is required of the juice, and pour into the basin
as much as will balance the scales. It is always better to weigh than
to measure the juice for preserving, as it can generally be done with
more exactness.
 RHUBARB JAM.

The stalks of the rhubarb (or spring-fruit, as it is called) should be

taken for this preserve, which is a very good and useful one, while
they are fresh and young. Wipe them very clean, pare them quickly,
weigh, and cut them into half-inch lengths; to every pound add an
equal weight of good sugar in fine powder; mix them well together,
let them remain for ten minutes or a quarter of an hour to draw out
the juice a little, then turn them into a preserving-pan, let them heat
rather slowly, but as soon as the stalks are tender boil the preserve
rapidly, stirring it well for about half an hour. It will be of excellent
flavour, and will serve admirably for tarts.
A somewhat cheaper mode of making the jam is to stew it until
tender in its own juices, and then to boil it rapidly until it is tolerably
dry, to add to it only half its weight of sugar, and to give it from twenty
to thirty minutes boiling.
Spring fruit (rhubarb), 4 lbs.; sugar, 4 lbs.: heated slowly, and
when tender, boiled quickly, 30 minutes.
 GREEN GOOSEBERRY JELLY.

Wash some freshly gathered gooseberries very clean; after having

taken off the tops and stalks, then to each pound pour three-quarters
of a pint of spring water, and simmer them until they are well broken;
turn the whole into a jelly-bag or cloth, and let all the juice drain
through; weigh and boil it rapidly for fifteen minutes. Draw it from the
fire, and stir in it until entirely dissolved, an equal weight of good
sugar reduced to powder; boil the jelly from fifteen to twenty minutes
longer, or until it jellies strongly on the spoon or skimmer; clear it
perfectly from scum, and pour it into small jars, moulds, or glasses. It
ought to be very pale and transparent. The sugar may be added to
the juice at first, and the preserve boiled from twenty-five to thirty-five
minutes, but the colour will not then be so good. When the fruit
abounds, the juice may be drawn from it with very little water, as
directed for apples, page 523, when it will require much less boiling.
Gooseberries, 6 lbs.; water, 4 pints: 20 to 30 minutes. Juice boiled
quickly, 15 minutes; to each pound, 1 pound sugar: 15 to 20 minutes.
 GREEN GOOSEBERRY JAM.

(Firm and of good colour.)

Cut the stalks and tops from the fruit, weigh and bruise it slightly,
boil it for six or seven minutes, keeping it well turned during the time,
then to every three pounds of gooseberries add two and a half of
sugar beaten to powder, and boil the preserve quickly for three-
quarters of an hour. It must be constantly stirred, and carefully
cleared from scum. This makes a fine, firm, and refreshing preserve
if the fruit be rubbed through a sieve before the sugar is added. If
well reduced afterwards, it may be converted into a gâteau, or
gooseberry-solid, with three pounds of sugar, or even a smaller
proportion. The preceding jam will often turn in perfect form from the
moulds or jars which contain it; and if freed from the seeds, would be
very excellent: it is extremely good even made as above. For all
preserves, the reduction, or boiling down to a certain consistence,
should take place principally before the sugar is mingled with them;
and this has the best effect when added to the fruit and dissolved in
it by degrees.
Green gooseberries, 6 lbs.: 6 to 7 minutes. Sugar, 5 lbs.; 3/4 hour.
 TO DRY GREEN GOOSEBERRIES.

Take the finest green gooseberries, fully grown, and freshly

gathered; cut off the buds, split them across the tops half way down,
and with the small end of a tea or of an egg spoon, scoop out the
seeds. Boil together for fifteen minutes a pound and a half of the
finest sugar, and a pint of water; skim this syrup thoroughly and
throw into it a pound of the seeded gooseberries; simmer them from
five to seven minutes, when they ought to be clear and tender; when
they are so, lift them out, and throw as many more into the syrup;
drain them a little when done, spread them singly on dishes, and dry
them very gradually in a quite cool stove or oven, or in a sunny
window. They will keep well in the syrup, and may be potted in it, and
dried when wanted for use.
Green gooseberries without seeds, 2 lbs.; water, 1 pint; sugar, 1-
1/2 lb.: boiled, 15 minutes. Gooseberries simmered, 5 to 7 minutes.
 GREEN GOOSEBERRIES FOR TARTS.

Fill very clean, dry, wide-necked bottles with gooseberries

gathered the same day, and before they have attained their full
growth. Cork them lightly, wrap a little hay round each of them, and
set them up to their necks in a copper of cold water which should be
brought very gradually to boil. Let the fruit be gently simmered until it
appears shrunken and perfectly scalded; then take out the bottles,
and with the contents of one or two fill up the remainder, and use
great care not to break the fruit in doing this. When all are ready pour
scalding water into the bottles and cover the gooseberries entirely
with it, or they will become mouldy at the top. Cork the bottles well
immediately, and cover the necks with melted resin; keep them in a
cool place; and when the gooseberries are used pour off the greater
part of the water, and add sugar as for the fresh fruit, of which they
will have the flavour and appearance; and they will be found more
wholesome prepared in this manner than if simply baked or steamed
in the bottles.
 RED GOOSEBERRY JAM.

The small rough red gooseberry, when fully ripe, is the best for this
preserve, which may, however, be made of the larger kinds. When
the tops and stalks have been taken carefully from the fruit, weigh,
and boil it quickly for three-quarters of an hour, keeping it well stirred;
then for six pounds of the gooseberries, add two and a half of good
roughly-powdered sugar; boil these together briskly, from twenty to
twenty-five minutes and stir the jam well from the bottom of the pan,
as it is liable to burn if this be neglected.
Small red gooseberries, 6 lbs.: 3/4 hour. Pounded sugar, 2-1/2
lbs.: 20 to 25 minutes.
 VERY FINE GOOSEBERRY JAM.

Seed the fruit, which for this jam may be of the larger kind of rough
red gooseberry: those which are smooth skinned are generally of far
inferior flavour. Add the pulp which has been scooped from the
prepared fruit to some whole gooseberries, and stir them over a
moderate fire for some minutes to extract the juice; strain and weigh
this; pour two pounds of it to four of the seeded gooseberries, boil
them rather gently for twenty-five minutes, add fourteen ounces of
good pounded sugar to each pound of fruit and juice, and when it is
dissolved boil the preserve from twelve to fifteen minutes longer, and
skim it well during the time.
Seeded gooseberries, 4 lbs.; juice of gooseberries, 2 lbs.: 25
minutes. Sugar, 5-1/4 lbs. (or 14 oz. to each pound of fruit and juice):
12 to 15 minutes.
 JELLY OF RIPE GOOSEBERRIES.

(Excellent.)
Take the tops and stalks from a gallon or more of any kind of well-
flavoured ripe red gooseberries, and keep them stirred gently over a
clear fire until they have yielded all their juice, which should then be
poured off without pressing the fruit, and passed first through a fine
sieve, and afterwards through a double muslin-strainer, or a jelly-
bag. Next weigh it, and to every three pounds add one of white
currant juice, which has previously been prepared in the same way;
boil these quickly for a quarter of an hour, then draw them from the
fire and stir to them half their weight of good sugar; when this is
dissolved, boil the jelly for six minutes longer, skim it thoroughly, and
pour it into jars or moulds. If a very large quantity be made, a few
minutes of additional boiling must be given to it before the sugar is
added.
Juice of red gooseberries, 3 lbs.; juice of white currants, 1 lb.: 15
minutes. Sugar, 2 lbs.: 6 minutes.
Obs.—The same proportion of red currant juice, mixed with that of
the gooseberries, makes an exceedingly nice jelly.
 UNMIXED GOOSEBERRY JELLY.

Boil rapidly for ten minutes four pounds of the juice of red
gooseberries, prepared as in the preceding receipt; take it from the
fire, and stir in it until dissolved three pounds of sugar beaten to
powder; boil it again for five minutes, keeping it constantly stirred
and thoroughly skimmed.
Juice of red gooseberries, 4 lbs.: 10 minutes. Sugar, 3 lbs.: 5
minutes.
 GOOSEBERRY PASTE.

Press through a sieve the gooseberries from which the juice has
been taken for jelly, without having been drained very closely from
them; weigh and then boil the pulp for upwards of an hour and a
quarter, or until it forms a dry paste in the pan; stir to it, off the fire,
six ounces of good pounded sugar for each pound of the fruit, and
when this is nearly dissolved boil the preserve from twenty to twenty-
five minutes, keeping it stirred without cessation, as it will be liable to
burn should this be neglected. Put it into moulds, or shallow pans,
and turn it out when wanted for table.
Pulp of gooseberries, 4 lbs.: 1-1/4 to 1-3/4 hour. Sugar, 1-1/2 lb.:
20 to 25 minutes.
 TO DRY RIPE GOOSEBERRIES WITH SUGAR.

Cut the tops, but not the stalks, from some ripe gooseberries of
the largest size, either red or green ones, and after having taken out
the seeds as directed for unripe gooseberries, boil the fruit until clear
and tender, in syrup made with a pound of sugar to the pint of water,
boiled until rather thick.
Seeded gooseberries, 2 lbs.; sugar, 1-1/2 lb.; water, 1 pint: boiled
to syrup. Gooseberries, simmered 8 to 12 minutes, or more.
Obs.—Large ripe gooseberries freed from the blossoms, and put
into cold syrup in which cherries or any other fruit has been boiled for
drying, then heated very gradually, and kept at the point of boiling for
a few minutes before they are set by for a couple of days, answer
extremely well as a dry preserve. On the third day the syrup should
be drained from them, simmered, skimmed, and poured on them the
instant it is taken from the fire; in forty-eight hours after, they may be
drained from it and laid singly upon plates or dishes, and placed in a
gentle stove.
 JAM OF KENTISH OR FLEMISH CHERRIES.

This is a very agreeable preserve when it is made as we shall

direct; but if long boiled with a large proportion of sugar, as it
frequently is, both the bright colour and the pleasant flavour of the
cherries will be destroyed.
Stone, and then weigh the fruit; heat it rather slowly that the juice
may be well drawn out before it begins to boil, and stew the cherries
until they are tolerably tender, then boil them quickly, keeping them
well turned and stirred from the bottom of the pan, for three-quarters
of an hour or somewhat longer should there still remain a large
quantity of juice. Draw the pan from the fire, and stir in gradually half
a pound of sugar for each pound of cherries. An ounce or two more
may occasionally be required when the fruit is more than usually
acid, and also when a quite sweet preserve is liked. When the sugar
is dissolved continue the boiling rapidly for about twenty minutes
longer; clear off all the scum as it appears, and keep the jam stirred
well and constantly, but not quickly, to prevent its adhering to the
bottom of the preserving-pan.
Stoned Kentish or Flemish cherries, 6 lbs.: without sugar, 1 hour or
rather more. Sugar roughly powdered, 3 lbs.: (or 3-1/2 lbs.) About 20
minutes quick boiling.
Obs.—Heat the fruit and boil it gently until it is quite tender, turning
it often, and pressing it down into the juice; then quicken the boiling
to evaporate the juice before the sugar is added. Cherries which are
bruised will not make good preserve: they always remain tough.
 TO DRY CHERRIES WITH SUGAR.

(A quick and easy method.)

Stone some fine, sound, Kentish or Flemish cherries; put them into
a preserving-pan, with six ounces of sugar reduced to powder, to
each pound of the fruit; set them over a moderate fire, and simmer
them gently for nearly or quite twenty minutes; let them remain in the
syrup until they are a little cooled, then turn them into a sieve, and
before they are cold lay them singly on dishes, and dry them very
gradually, as directed for other fruits. When the cherries are quite
ripe the stones may generally be drawn out with the stalks, by
pressing the fruit gently at the same time; but when this method fails,
they must be extracted with a new quill, cut round at the end: those
of the very short-stalked, turnip-shaped cherry, which abounds, and
is remarkably fine in many parts of Normandy, and which we have
occasionally met with here, though it is not, we believe, very
abundant in our markets, are easily removed with a large pin, on the
point of which the stone may be caught at the stalk end, just
opposite the seam of the fruit, and drawn out at the top, leaving the
cherry apparently entire.
 DRIED CHERRIES.

(Superior Receipt.)
To each pound of cherries weighed after they are stoned, add
eight ounces of good sugar, and boil them very softly for ten minutes:
pour them into a large bowl or pan, and leave them for two days in
the syrup; then simmer them again for ten minutes, and set them by
in it for two or three days; drain them slightly, and dry them very
slowly, as directed in the previous receipts. Keep them in jars or tin
canisters, when done. These cherries are generally preferred to such
as are dried with a larger proportion of sugar; but when the taste is in
favour of the latter, from twelve to sixteen ounces can be allowed to
the pound of fruit, which may then be potted in the syrup and dried at
any time; though we think the flavour of the cherries is better
preserved when this is done within a fortnight of their being boiled.
Cherries, stoned, 8 lbs.; sugar, 4 lbs.: 10 minutes. Left two or three
days. Boiled again, 10 minutes; left two days; drained and dried.
 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.[167] 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.
167. The dishes on which they are laid should be changed daily.
 TO DRY MORELLA CHERRIES.

Take off the stalks but do not stone the fruit; weigh and add to it an
equal quantity of the best sugar reduced quite to powder, strew it
over the cherries and let them stand for half an hour; then turn them
gently into a preserving-pan, and simmer them softly from five to
seven minutes. Drain them from the syrup, and dry them like the
Kentish cherries. They make a very fine confection.