Take a bushel of fine ripe cherries, either red or black, or mixed; stone them, put them into a clean wooden vessel, and mash them with a mallet or beetle. Then boil them about ten minutes, and strain the juice. To each quart of juice allow a quart of water, a pound of sugar, and a quart of brandy. Boil in the water (before you mix it with the juice) two ounces of cloves, and four ounces of cinnamon; then strain out the spice. Put the mixture into a stone jug;, or a demijohn, and cork it tightly. Bottle it in two or three months.