CHERRY BRANDY.
Press out the juice and add 1 gallon of water to 12 gallons of the juice; then dissolve in the juice 1 pound of white sugar to the gallon; boil slowly in a copper kettle, and skim off what rises to the top. Do not boil too long or it will get thick; when the skum stops rising freely pour it into some vessel to cool. Do not allow it to stand in the kettle to cool. When it has become cool put into whatever vessel you wish to keep it in, and add as much old rye whiskey as may suit your taste, say from 1 to 3 gallons. The better the whiskey is the better your brandy will be. Black heart cherries are the best if they can be had. This makes a much better drink than port wine.