Cherry Brandy (1)

Pick and bruise eight pounds of black maroons, and the same quantity of small black cherries; let them stand for two months in a cask with six gallons of brandy, two pounds of crushed sugar, and a quart of sack well stirred together. At the end of that time it may be drawn off and bottled.

Cherry Brandy (2)

Choose fine sound morella cherries, and having taken off the stalks, place them in layers in glass jars; strew powder-sugar between each layer, and cover them with brandy. As soon as the cherries have imbibed the brandy, pour in more, so as to keep them constantly covered.