Occupations > British wine-maker, and domestic brewer

CHERRY BRANDY.
235
orange wine, and two pounds of loaf-sugar; one
orange and lemon peel; fill up your two gallon
vessel with water, cork it up loosely, and let it
stand until it is fine; then cork it down close,
and bottle it when you choose.
CHERRY BRANDY.
This liqueur is made in different ways. Some
press out the juice of the cherries, as the first
operation, and then add to it as much sugar as
agreeable to the taste of the operator; some like
it more and some less sweet. When the sugar
is dissolved with the juice, this juice is measured,
and half the quantity of brandy as juice is added.
Others put two-thirds brandy, and only one-third
juice. But the common method to make cherry
brandy is to put the cherries, when they have
been clean picked, into a small cask: the cherries
should half fill it. It is then to be filled up with
proof spirit, and in this state to stand eighteen
to twenty days; the liquid is then drawn off into
another cask; the cherries are to be taken from the
cask, and pressed. When done, half the quantity
of spirits to that employed before is to be added,
and allowed to remain for forty-eight hours on
the pressed fruit: it is then to be strained, and