In this Month we have the Morello and Black Cherry ripe, which both are pleasant in Brandy; to those who would have Drams by them, the way of making Black-Cherry Brandy, is only to pick the Cherries from the Stalks, and put them whole into the Brandy, about a Pound of Cherries to a Quart; this may remain for about a Month before it is fit to drink, and then the Brandy may be pour'd from the Cherries, and the Cherries put then into a Vessel of Ale will make it extremely strong, only about the proportion of a Pound of Cherries to a Gallon of Ale; but some will put fresh Brandy to them, and the Cherries will turn the Brandy of a deep Colour, and give it a strong taste of Ratafia; others will distill these Cherries in a cold Still, with as much Water as will cover them, and draw a fine Cordial from them.
To make Visney.
This Visney is made of pure Brandy, and as many Morello Cherries as will fill the Bottles or Casks, with one Ounce of Loaf-Sugar to each full Quart; these Vessels or Bottles must be gently stopp'd, when the Cherries are put in, and stand in a cool Cellar for two Months before the Liquor is poured from them, and then the Liquor may be put in small Bottles for use: It is not very strong, but very pleasant. The Cherries, when they are taken out, may be distill'd, and will yield a fine Spirit.
In some places, where there are Laurels grow wild, without Cutting or pruning, I mean, the Lauro-Cerasus, as we find in many old Gardens, that Plant is apt to bear Berries, which in reality are Cherries, from whence it has its Name; these Berries, or Cherries, are ripe about this time, and make a fine Cordial, if we infuse them in Brandy for two or three Months with a little Sugar; this will have a Flavour of Abricot Kernels, and be of a rich red Colour. While I am speaking of this, I cannot help taking notice of a particular Dram which I tasted at a curious Gentleman's House at Putney in Surrey, _W. Curtis _Esq; which he made by infusing of the Cornelian Cherry in Brandy; that Gentleman is the only one who I think has yet tried it, and to my Palate it seems to be so like Tockay Wine, that it must be a very good judge who can discover the difference. I have drank that Wine in perfection, and this preparation has both the Colour, Taste, and Proportion of strength equal to it; for the great strength of the Brandy is lost in the Cornelian Cherry, and tho' the Cornelian Cherry is of a bright red Colour, yet this Liquor is of the Colour of Tockay Wine.
Those who live near London, may, about this Season, buy Geese out of the Flocks, which are now drove up to that City, at about five and twenty, or thirty Shillings a score; and till the Season we are to turn them into the Stubble, we may feed them chiefly with the Offals of the Garden, Lettuce especially, which will fatten them, if you have enough: but as for their particular Feed for fatting, I shall speak of that in another place.
About this Season Abricots are ripe, and where there are plenty of them, we may make a pleasant Wine with them. The following Receipt is a very good one.
To make Apricot Wine. From Mrs. J. L.
To every Quart of Water put a Pound and half of Apricots, that are not over-ripe, let them be wiped clean, and cut in pieces; boil these till the Liquor is strong of the Apricot Flavour; then strain the Liquor thro' a Sieve, and put to every Quart four or five Ounces of white Sugar, boil it again, and scum it as it rises, and when the Scum rises no more, pour it into an Earthen Pot; the Day following bottle it, putting into every Bottle a lump of Loaf-Sugar, as big as a Nutmeg. This will presently be fit for drinking, is a very pleasant Liquor; but will not keep long.
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