Pick over and wash wild cherries and pack in small glass jars, strewing sugar over each layer and pounding them hard with a small stick to bruise them and allow the juice to escape. Allow five tablespoonfuls of sugar to each quart jar. When the cherries and sugar are well mixed and fill the jar, pour in as much good brandy or whiskey as can find room for itself between fruit and sugar. It will be gradually soaked up. Return to each jar until the contents of all are saturated, and the liquor stands on top. Screw on covers, and do not trouble yourself to think of the bounce again for four months. Turn out the contents then into a bowl, pound and crush them with a potato-beetle, and strain and squeeze a cupful at a time through a coarse cloth. You have now a fine liquor, palatable and highly medicinal as a tonic and a corrective to coughs. The liquor will improve with age and keep for years.