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134
THE
COMrLETE
TRACTICAL
DISTILLER.
lies
between
their
hands,
or
by
rubbing
them
against
the
sides
of
the
trough.
The
juice
runs
then
into
the
fermenting-back
through
the
interstices
of
the
trough,
while
skins,
stalks,
and
stones
are
left
behind.
The
stones
are
then
added
to
the
liquid,
and
the
wort
is
left
to
ferment.
It
was
thought
for
a long
time
that
it
was
necessary
to
break
the
stones,
from
which
the
^'
Icirsch^^
derives
its
characteristic
flavour
and
aroma,
to
obtain
this
eiFect
;
but
experience
has,
in
a
conclusive
manner,
demonstrated
that
this
practice
is
use-
less,
and
that
the
worts
from
cherries
fermented
with
the
stones,
either
entire
or
broken,
give
an
equally
good-fla-
voured
kirsch.
Kirsch
being
only
consumed
as
a
liquor,
the
fabrication
of
it
is
not
very
extensive,
and
the
wine
producing
it
is
put
to
the
still
immediately
after
the
fermentation,
which
lasts
from
six
to
eight
days.
Leaven
is
put
with
this
wort.
In
some
parts
of
the
United
States
there
are
immense
numbers
of
what
are
called
'^
wild-cherry
trees,^'
which
bear
a
large
quantity
of
fruit.
There
can
be
no
doubt
but
they
could
be
made
useful
in
the
same
way
as
other
cherries;
and,
from
my
knowledge
of
them,
I
think
a
fine
spirit
could
be
made
from
the
fruit
by
the
process
just
spoken
of.
At
least,
it
is
well
worthy
of a
trial.