245. Cherry Cordial A La Francaise

A sufficient quantity, half of sweet and half of sour cherries, is cleaned and mashed; press the juice through a hair-sieve so as to receive two quarts of juice, which is to be poured into a tureen; add one quart of currant-juice, two pounds of powdered sugar, the pits washed and cracked; stir the mixture now and then in order to dissolve the sugar; after this add four quarts of brandy, let soak six days in the well-covered tureen, filter, and bottle.

246. Another

Put a quantity of very ripe, partly mashed, sour cherries in a tureen; add one-sixth of their weight of ripe, likewise partly mashed raspberries, and a handful of cracked cherry-pits; let it stand a week, then filter the juice; add to each three quarts as much cognac; fill the liquor into a large glass jar; shake often; expose it to the sun for four weeks, filter again, and bottle.

247. English Cherry Brandy

Twenty pounds of wild cherries are freed of their pits; the pits are pulverized, and with the cherries infused in ten quarts of brandy in a covered stone jar for six weeks; add four pounds of refined sugar, filter, and bottle, but use only after a few months.

248. Another

Six pounds of wild cherries, six pounds of Armenian cherries, and two pounds of raspberries are mashed and put in a small cask; add three pounds of sugar, twelve cloves, half an ounce of powdered cinnamon, one grated nutmeg, a handful of mint leaves, and seven quarts of fine brandy or gin; bung after ten days, and bottle the brandy after two months.

249. Cherry Ratafia

For the manufacture of a good and palatable cherry ratafia without a distilling apparatus, we add a couple of recipes:

Fill one and a fourth quarts of brandy, one pound of pulverized sugar, one pound of pulverized sweet and one pound of pulverized sour cherries, half a pint of black currants, one-tenth ounce of cinnamon into a large bottle; expose for three days to the sunlight; filter, bottle, and use after a few weeks.

250. Another

Eight pounds of sour cherries are freed from their pits, and all are put in a stone pot; add one pound of raspberries, half a pound of currants, one and a half ounces of pulverized almonds, one-fourth ounce of cloves, one-half ounce of powdered cinnamon, one-half ounce of mace; infuse this in four quarts of cognac in a covered pot, for three weeks, on a place that is equally warm; shake daily once, add three pounds of cleared and refined sugar; filter and bottle.

251. Another

Mash two pounds of sour cherries, put them in a wide-necked bottle, add one quart of cognac, cork well, and let it stand for four weeks.

252. Christophlet

Grate three-fourths of an ounce of cinnamon, three-fourths ounce of cloves, three-fourths ounce of cardamom, three-fourths ounce of cubebs; put this with one pound of lump-sugar in three pints of claret; cover it well, and let it slowly boil; after cooling add one and a fourth quarts of brandy; strain through canton flannel, bottle, cork, seal, and keep in a dry place.