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THE CHERRY .BOUNCE
T
o
one quart . of wild black cherries,
add one gallon of good whifkey,
firft
broiling the cherries,
lo
as to
break the ftones. Then·!hell a handfull of
.almonds and add to them a half tumbler of
white {ugar, a quarter of a {poonfull of
nutmeg, a quarter of a {poonfull of cloves
aµd a half· {poonfull of
cinnar:non, all of
which lhould be bruifed together in an
earthen or metal pot. Let the compound
ftand
a
fortnight, and then draw off the
liquid. Finally, add
a
half gallon of
bcft
brandy to it and prelerve it in air-tight
bottles, from which it lbould be ferved in
nip glatres.
(
-
A
FllllSIDE'