Morello cherries nine pounds, black wild cherries seven pounds, or sixteen pounds of Morello cherries,* one pint and a-quarter of Kirchenwasser, spirit of roses one ounce and a-half, spirit of orange flowers one ounce and a-half, of jessamine a quarter of an ounce, peach or cherry leaves one pound and a-quarter; pick the stalks from the cherries and press out their juice, pound the stones and skins with the leaves in a mortar, and steep all together for a fortnight, - some only filter the infusion, - and add to it four pounds and a-half of treble-refined sugar; dissolve and strain through a jelly-bag; but a superior spirit may be obtained by the addition of four quarts of rectified proof spirit; distil with the bain-marie, and rectify.

* Genuine Maraschino is the spirit of Morello cherries, as Kirchen-wasser is of black cherries, Maraschino may also be made from gooseberries. Ripe gooseberries 102 pounds; black cherry leaves bruised, 12 pounds; ferment as Kirchenwasser; distil and rectify it.