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Cherry Bounce or Wild Cherry Rum

On four pounds of wild cherries, mashed with the pits broken and bruised, pour five quarts of rum. Let stand in stone jar or crock two weeks, stirring daily. Then press the fruit well, add five and one-fourth quarts of water in which have been dissolved two and one-half pounds of sugar. Filter and bottle.

CHERRY VINEGAR (For Flavouring Salads, Etc.) Stem and crush Morella cherries, allowing for each quart of cherries two quarts of vinegar. Let stand four weeks, when strain and bottle.