314. Wild-Cherry Essence

A quantity of very ripe, wild cherries are pressed through an earthen sieve with a wooden spoon, so that only the pits remain; pulverize them with a few bitter almonds; mix them with the cherry mash, and let the mixture stand two days in a cool place. After this time squeeze the juice thoroughly, let it stand for another day, strain carefully through flannel, boil it for a few seconds with lump-sugar - one pound to one quart of juice - filter again, and after cooling, bottle well and seal, and keep the bottles in a cool place.

A few spoonfuls of this extract flavor a bottle of claret or a bowl exceedingly well.

315. Whiskey

It derives its name from the obsolete Irish word " Usquebah " or " Usquebaugh " (water of life). Another whiskey in Scotland is called "Mountain Dew." It is made from barley, but often other grains are substituted for it.

316. Peach And Apple Brandies

They are domestic products from the juice of the corresponding fruits, and chiefly made in Maryland and New Jersey. As they are sold at high prices much adulteration is going on in them.