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CHERRY BRANDY (to be made in July or August)

The Morella cherry is generally used for this purpose, on account of its peculiar acidity. It ripens later than other cherries, and is more expensive. It is seldom used as a dessert fruit; nevertheless, if allowed to hang until fully ripe, it is very refreshing and agreeable to many palates. The cherries for brandy should be gathered in dry weather, and must be used when fresh. They ought not to be over-ripe. Wipe each one with a soft cloth, and cut the stalks, leaving them about half an inch in length. A little more than half fill wide-necked bottles such as are used for bottling fruit. Allow three ounces of pounded sugar to each pound of fruit, which must be placed in with it. Fill the bottles with the best French brandy. Do not make the mistake of supposing that the fruit and sugar will make bad spirit pass for good. Cork the bottles securely, and seal over the top. The cherries may be used in a month, but will be better in two. Three or four cloves put in the bottle are by many considered an improvement. Probable cost of Morella cherries, 10d. to 1s. per pound.