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THE FLOWING BOWL
month, and bottle it out; put a lump of loaf-sugar
into every bottle.
Another way, and a nicer ; the ideaof squeez
ing cherries to pieces with the human hands
savouring of barbarism—and fingers.
Take Black Geans or Black Morellos — but
remember that the former are sweet, the latter acid
and bitter, and there will be a great difference in
the results. They must not be over-ripe. Take
off the stalks, and if you choose prick them with
a pin. Fill a bottle with them three-quarters, pour
in brandy to the neek, and cork it up. It will be
ready in a month.
It will be noticed that no mention of sugar is
made in the above. The necessary quantity
would naturally vary, according to the description
of cherry employed.
Yet another—my way.
This can either be made from Black Gean cherries,
or Morellos, but the latter are better for the purpose.
Every pound of cherries will require one quarter of
a pound of white sugar and one pint of the best
brandy. The cherries, with the sugar well-mi.ved
with them, should beplaced in wide-mouthed bottles,
filled upwith brandy ; and if the fruit be previously
pricked, the mixture will be ready in a month. But
a better blend is procured if the cherries are
untouched, and this principle holds good with all
fruit treated in this way, and left corked for at least
three months.
It should be borne in mind that these cordials
are far better when home-made—provided always