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To Make Cherry Bounce

5 oz. cloves, 1 lb. allspice, lb. cinnamon, lb. mace. Grind up all the above ingredients and infuse them in the spirit for 10 days, stir every day and filter. Then put the spirit thus perfumed in a barrel, and add 85 gals. water and 5 gals. elderberry juice (see "Recipe No. 9"), and 50 lbs. sugar, which must be dissolved in the water. Stir fifteen minutes, and when clear, filter. Cherry juice may be substituted for the elderberry juice and is perhaps better. (See "Recipe No. 12.") To make Cherry Bounce. (SUPERFINE.) RECIPE No. 15.

To 15 gals. cherry juice, add : 15 spirit 80 per cent, 30 66 Catalonia or Marseilles wine, 1½ oz. essence of noyau, 66 3 mace, infused in 1 quart alcohol 95, + lb. cinnamon, ground and infused in gal. water. 66 " “ " 66 cloves 1 quart Put all the above ingredients in a clean barrel and add 60 gallons sugar syrup, 25 degrees strong by Baumé's Saccharometer. (See page 35, "Hydrometer.") Stir up the ingredients well, and filter after four or five days. If the color is not deep enough add a little sugar coloring. The above recipe contemplates the manufacture of 120 gallons, but a much smaller quantity may be made by reducing the quantity of each ingredient and observ ing the same proportion in all.

To make Cherry Bounce. (2D QUALITY.) RECIPE No. 16.

To 12 gals. cherry juice, add : “ 30 spirit, 80 per cent,