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Morella Cherry Brandy

Select fine ripe fruit gathered on a dry day; cut off the stalks to within an inch, and put the cherries at once into wide-necked quart bottles. Allow to every pound of fruit four ounces of white sugar-candy or loaf sugar, and a pint of the best brandy. Some cherry or peach kernels will improve the flavour; tie the bottles down with bladder, and store in a dry place. Do not put all the sugar at the top or bottom of the bottle, but distribute it equally amongst the cherries. Probable cost, 1s. to 1s. 6d. per pound.