113 / 158
^onxt
JWaar
WLUuu
eighteen
days,
draw
off
the
liquor
by
de-
grees,
as
wanted.
Wlien
drawn
off,
fill
the
vessel
a
second
time
nearly
to
the
top,
let
it
stand
about
a
month,
and
then
draw
it
off
as
there
is
occasion.
,The
same
cherries
may
be used
a
third
time
by
covering
them
with
overproof
brandy
and
letting
it
infuse
for
six
or
seven
weeks.
When
drawn
off
for
use,
as
much
water
must
be
added
as
the
brandy
was
overproof,
and
the
cherries
must
be
af-
terward
pressed
as
long
as
any
liquor
re-
mains
in
them
before
being
cast
away.
When
drawn
off
the
second
time,
the
liquor
will
be
somewhat
inferior
to
the
first,
when
more
sugar,
with
a
very
little
cinnamon
and
cloves
beaten,
may
be
added.
CHERRY
BRANDY,
NO.
3
To
every
five
gallons
of
brandy
made
by
the
recipe
for
French
brandy
add
one
and
one-half
quarts
of
wild
black
cherries,
stones
and
all
bruised,
one
pound
of
crushed
sugar.
Let
it
stand
for
one
week,
then
draw
or
rack
it
off
as
it
is
wanted
for
use.
2.
Two
gallons
good
whiskey,
one
quart
wild
black
berries,
well
bruised
with
stones
broken,
one
pound
common
almonds,
shelled,
one-tenth
ounce
white
sugar,
one-tenth
ounce
cinnamon,
one-tenth
ounce
cloves,
one-tenth
113