Occupations > British wine-maker, and domestic brewer

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CHERRIES IN BRANDY.
range them regularly in a glass jar; have some
clarified sugar boiled to the little pearl; a quarter
of syrup for two-thirds of fruit is a sufficient quan¬
tity; put to them double the quantity of brandy,
at thirty degrees; mix, and strain it through a flan¬
nel-bag two or three times, and place the peaches
regularly in your jars, and cover them with blad¬
ders, well tied down.
CHERRIES IN BRANDY.
Take some fine Morel cherries; cut off half the
stalks or stems, and put them into cold water;
when well washed, drain them on a sieve, and
place them in your glasses; fill them with brandy
at twenty-three degrees, and add to each bottle a
little cinnamon, broken or slightly powdered; ren¬
der the bottles completely air tight, and leave
them for a month or two. After that time sepa¬
rate the cherries from the brandy, measure it, and
add to every pint four ounces of powdered sugar;
stir and melt it, and strain it two or three times
through a flannel bag; when perfectly clear, put
it on your cherries, to be used at pleasure.