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Cherries, Morella, Brandied

The fruit should be freshly gathered, and the largest and best selected. Let each cherry have about an inch of stem left on. Put them into quart bottles with wide necks, and pour four ounces of pounded candy-sugar (the brown is the best) into each bottle. Pour in sufficient best French brandy to fill the bottles, and add a few cherry or apricot kernels, or a small portion of cinnamon, if liked. Time, to infuse, one month. Probable cost, 4s. to 6s. per bottle.