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146
THE
COMPLETE
PRACTICAL
DISTILLER.
layer
above
another,
having
a
hair-cloth
between
every
layer,
which
must
be
laid
very
thin
and
pressed,
fir&t
a
little,
then
more,
till
your
press
be
drawn
as
close
as
you
can
get
it
;
then
take
out
the
berries,
and
press
all
you
have
in
like
manner.
Then
take
the pressed
berries,
and
break
out
all
the
lumps
;
put
them
into
an
open
vessel,
and
put
on
them
as
much
liquid
as
will
just
cover
them
Let
them
infuse
so
for
seven
or
eight
days
;
then
press
it
out,
and
either
add
to
it
the
rest,
or
keep
it
separately
for
present
use,
and
put
your
best
juice
into
a
cask
proper
for
it
to
be kept
in;
and
put
1 gallon
of
malt
spirits,
not
rec-
tified^
to
every
20
gallons
of
elder
juice,
which
will
effec-
tually
preserve
it
from
becoming
sour
for
two
c*
three
years.
METHOD
OF
MAKING
CHEERY
BRANDY.
There
are
several
ways
of
making
this
liquor,
which
is
in
great
demand.
Some
press
out
the
juice
of the
cherries,
and
having
dulcified
it
with
sugar,
add
as
much
spirit
to
it
as
the
goods
will
bear,
or
the
price
it
is
in-
tended
to
be
sold
for.
But
the
common
method
is
to
put
the
cherries,
clean
picked,
into
a
cask
with
a
proper
quantity
of
proof-spirit;
and
after
standing
about
eighteen
days,
the
goods
are
drawn
off
into
another
cask
for
sale,
and
two-thirds
of
the
first
quantity
of
spirits
poured
into
the
cask
upon
the
cherries.
This
is
to
stand
one
month,
\o
extract
the
whole
virtue
from
the
cherries;
after
which