CHERRY BRANDY, to make.
Ingredients.—Morello cherries, good brandy; to every lb. of cherries allow 3 oz. of pounded sugar. Mode.—Have ready some glass bottles, which must be perfectly dry. Ascertain that the cherries are not too ripe and are freshly gathered, and cut off about half of the stalks. Put them into the bottles, with the above proportion of sugar to every lb. of fruit; strew this in between the cherries, and, when the bottles are nearly full, pour in sufficient brandy to reach just below the cork. A few peach or apricot kernels will add much to their flavour, or a few blanched bitter almonds. Put corks or bungs into the bottles, tie over them a piece of bladder, and store away in a dry place. The cherries will be fit to eat in 2 or 3 months, and will remain good for years. They are liable to shrivel and become tough if too much sugar be added to them. Average cost, 1s. to 1s. 6d. per lb. Sufficient.—1 lb. of cherries and about a ¼ pint of brandy for a quart bottle. Seasonable in August and September.