Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/110

 BLACK CHERRY BRANDY

Stone two pounds of black cherries and put on them one quart of brandy. Bruise the stones in a mortar, and then add them to the brandy. Cover them close and let them stand a month or six weeks. Then pour it clear from the sediment and bottle it. Morello cherries, managed in this way, make a fine cordial.

CHERRY BRANDY, NO. 1

For this purpose use either morello cherries or small black cherries. Pick them from the stalks; fill the bottles nearly up to the necks, then fill up with brandy (some people use whiskey, gin, or spirit distilled from the lees of the wine). In three weeks or a month strain off the spirit; to each quart add one pound of loaf sugar clarified, and flavor with tincture of cinnamon or cloves.

CHERRY BRANDY, NO. 2

One of the best and most common ways of making cherry brandy is to put the cherries (being first clean picked from the stalks) into a vessel till it be about half-full; then fill up with rectified molasses brandy, which is generally used for this compound, and when they have been infused sixteen or