Take two pounds of Morella cherries, put them in a bottle, as in the case of cherry brandy, and add thereto two cloves, a fragment of cinnamon, a little grated nutmeg, and a small sprig of tarragon. Pour over the cherries one quart of vinegar, boiled with one-half pound of brown sugar, and cooled. Cork the bottle, and leave the fruit to macerate for a fortnight.