Cherry bounce
Beat to a pulp two pounds, each, of sweet and tart cherries, and mix together. The beating should be done with a heavy mallet that the stones may be crushed. Stir into the mashed fruit a pound and a quarter of granulated sugar; turn all into a stone crock, and stir in a quart of white whiskey. Leave thus for an hour; stir and pour into a demijohn. Cork and let it stand for a month, shaking hard each day; then let it alone for six weeks without shaking. Rack off, strain and bottle.