CHERRY BOUNCE.
512. To fifteen pounds of morella cherries add one gallon of the best French brandy or good Monongahela whisky. Let them stand for three or four months, then pour off the liquor and add to the cherries two quarts of water, which should remain on them for three weeks; pour off the water and add it to the liquor; to all of which add four pounds of sugar made into a syrup.