Ingredients
- two quarts of water
- one quart of brandy
- two quarts more of water
- two quarts of the juice
- a pound of sugar to two quarts of the juice
- one holding about five quarts
Directions
Morella cherries are the best. Pick, and mash them; put them in a jar, and set the jar in a pot of boiling water, for two hours, then strain through a flannel bag. Sweeten with the best loaf sugar; bot- tle it, and put a little brandy in each bottle. Sealed air tight. Keep in a cool place.
TO MAKE CHERRY BRANDY. Have some good morella cherries. Get a small cask, one holding about five quarts ; fill it nearly with cherries; add two quarts of water; the water should be hot ; let it stand full three hours, then add one quart of brandy ; let it stand four days ; add two quarts more of water, and one of brandy ; let
132 THE FAMILY RECEIPT BOOK.
it stand two more days, then drain it oif : wash out the cask well. Put your juice on the fire with su- gar, (say half a pound of sugar to two quarts of the juice) let it boil fifteen minutes; skim it; take it off, and let it get perfectly cold, then put it in the cask, and set it away. If it is too strong of the brandy, add water.