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.
BLACK OR DEWBERRY CORDIAL.
For diarrhœa or summer complaint. This is made by adding 1 pound of white sugar to 3 pounds of black or dewberries, allowing them to stand for twelve hours, then pressing out the juice and strain well, adding 1 third part good french brandy and 1 tea spoonful of finely pulverized allspice in every part of the cordial, which is ready for use at once. This cordial cannot be surpassed for children and weak stomachs, &c.
BLACK OR DEWBERRY WINE.
An excellent wine and a valuable medicine for home use. To make a wine equal to port wine, take ripe blackberries, or dewberries are best; press out the juice, let it stand thirty-six hours to ferment, skim off whatever rises to the top, then to every gallon of the juice add one quart of water and 3 pounds of white sugar. Let this stand in open vessels for 24 hours, skim and strain it, then barrel it up until March, when it should be racked off carefully from the dregs, and bottled up for use.
GAS BEER.
For 8 gallon vessel—take three pints of fresh yeast, 3 pints of New Orleans molasses, put into your keg, then add 3 gallons of fresh water, bung up, and shake to mix well. Then take a tin bucket and put in one tea spoonful of ground cinnamon, 1 of ground cloves, 3 tablespoonsful of ground allspice, 1 of ginger, 3 pints of molasses, then pour on it hot water and mix well; let this stand some 10 or 15 minutes, then pour it into the keg and fill up with fresh water, bung up tight; put something over the bung to keep it from working out—use a strong keg for this purpose. This makes an excellent cooling drink in summer. Lay your keg in the sun several hours or until it commences to work.—In cold weather lay your keg close to the fire—in fifteen or twenty hours it will be fit for use.