29 / 158
^mm
JHatft
Wiimn
few
days.
Then
strain,
add
three-quarters
pound
sugar
to
each
quart
of
liquid,
and
let
ferment
again.
This
takes
about
two
weeks.
When
it
stops
working,
add
rum,
—
about
two
bottles
full
for
this
quantity.
(It
is
good
without
any
rum.)
CHERRY
BOUNCE,
NO.
2
One
quart
of
rum
to
one
quart
of wild
cherries,
and
three-quarters
pound
of
sugar.
i*ut
into
a jug,
and
at
first
give
it
a
fre-
quent
shake.
Let
it
stand
for
several
months
before
you
pour
off
and
bottle.
A
little
water
put
on
to
the
cherries
left
in
the
jug
will
make
a
pleasant
and
less
ardent
drink.
CHERRY
BOUNCE,
NO.
3
One
gallon
of
good
whiskey,
one
and
one-
half
pints
of
wild
black
cherries
bruised
so
as
to
break
the
stones,
two
ounces
of
common
almonds
shelled,
two
ounces
of
white
sugar,
one-half
teaspoonful
cinnamon,
one-quarter
teaspoonful
cloves,
one-quarter
teaspoonful
nutmeg,
all
bruised.
Let
stand
twelve
to
thirteen
days,
and
di'aw
off.
This,
with
the
addition
of
one-half
gallon
of
brandy,
makes
very
nice
cherry
bounce.
29