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FLOUR-FRUIT LIQUOR (a pleasant drink for Summer)

Take one pound of raspberries, one pound of black-currants, one pound and a half of straw-berries, and one pound and a half of Morella cherries. Put them into a deep jar, cover closely, and place it in a saucepan, half filled with boiling water, and simmer very gently for half an hour. Take the pan from the fire, and pass its contents through a jelly-bag, being very careful not to squeeze the fruit; which, if a little of the juice is left in it, may indeed be used for common tarts. Measure the juice, and put it into a deep jar, and for every quart add six ounces of loaf sugar which has been dissolved in half a pint of water. Add half the cherry kernels, slightly bruised, cover the jar to keep out the dust, and let it stand for twenty-four hours. Stir into it an equal quantity of brandy, pass the liquid again through the jelly-bag, and bottle for use. When taken, two table-spoon-fuls of this liquor should be added to half a tumblerful of iced water.