Cherry Brandy.
Ten pounds of ripe wild cherries are freed from their pits, the pits are pulverized, and, with the cherries and one gallon brandy, placed in a demijohn or a covered stone jar for eight weeks. Add two pounds refined sugar, filter through filtering-paper, bottle; but use only after it has been bottled at least six weeks.
TRANSCRIBER’S NOTE: The seeds of some stone fruits such as cherry contain ‘amygdalin’ which may be toxic.