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Home-made Beverages.
liquid, put it into a jar with a quart of brandy,
J oz. nutmeg, 6 cloves, 4 oz. of blanched and
pounded cherry kernels, and 12 oz. pure cane
sugar to every pint of the juice. Cover closely
and infuse for a month, shaking the jar twice
daily, then filter into bottles, and cork and seal
them securely.
Cherry Syrup.
See recipe for Apricot Syrup.
Cherry Vinegar.
See recipe for Apricot Vinegar.
Cherry Water.
Mash 8 oz. of ripe sweet cherries, and put
them into a bowl with 2 oz. castor sugar, 6
bruised kernels, and a pint of boiling water.
Cover over and let them stand for 6 hours, then
strain, add a table-spoonful of brandy (if liked),
and serve.
Cherry Whisky.
Put8 lb. of stalked and stoned cherries into
a jar, add 2 quarts of good whisky, 2 lb.
pure cane sugar, 12 cloves, half an ounce of
bruisedcinnamon,and 1 oz.bruisedcherry kernels.
Cover over, and infuse for two months, shaking
the jar daily, then filter and store in airtight
bottles.
Cherry Wine.
Mash some ripe cherries in a tub and leave
them until the following day, then drain all
the juice from them, and to every five gallons
add 12 lb. of pure cane sugar. Cover over,
and let it stand for three days, stirring two or
three times daily, then strain into a cask, add
the thinly pared rind of three large fresh lemons
and 1 oz. isinglass dissolved in two and a half
pints of good brandy. Bung tightly and leave
for six months,then rack it ofi,filter the lees,and
fill the cask again, adding one and a half ounces
sugar candy,and bottle ofiin 18 months time.
Chocolate.
To every ounce of chocolate, allow 1 pint of
milk or water or milk and water mixed. Grate
the chocolate, pour over it the hot liquid, and
either heat the mixture in a chocolate mill, or