In season: eating cherries, June and July; moreila, September.

The Cherry is also indigestible when not cooked. It is said to have been brought to England by the Romans, Lucullus having imported it to Europe from the countries on the Black Sea. It is excellent in brandy, and contains itself a strong spirit which may be extracted. A relative of the writer once achieved this manufacture. He had a quantity of moreila cherries put into a large earthenware bread pan, with their equal weight of large lumps of white sugar. As it was impossible to stir this mass, two of the men servants rolled the pan from side to side, thus the juice was extracted. It was left to ferment, and became a cherry-flavoured spirit much stronger than cherry brandy generally is; the cherries were bottled with it. Cherries make good tarts, and are a pleasant fruit for the table.

Pickled Cherries

Take three pounds of moreila cherries, one and a half drachms of mace, one and a half drachms of white pepper, one and a half drachms of cloves, one and a half drachms of cubebs, one pound of loaf sugar. All the spices are to be bruised. Boil the bruised spices in four pints of white vinegar, and pour it warm over the cherries. Cut off half their stalks, and prick each cherry in three or four places. The cherries must be pickled when ripe, and will be ready for use about Christmas. - Food Journal.