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WINE, CHERRY (another way)

Pick Morella cherries, not over-ripe, from their stalks, mash them in a mortar, and press to detach the pulp without bruising the stones, and let the mass stand twenty-four hours. Press the pulp through a coarse hair sieve, and to every three gallons add from eight to nine pounds of loaf sugar. Put the mixture into a cask, add yeast, and allow it to ferment, then rack the wine from its lees as soon as it grows clear. Some makers of cherry wine crack the stones and put them with the bruised kernels in a bag suspended from the bung-hole, so as to be covered by the liquid during the fermentation of the wine, which thus acquires a nutty flavour. A good deal of this wine is made in Russia, where it is a common practice to add honey to the cherries.