Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/111

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Home Made Wines



eighteen days, draw off the liquor by degrees, as wanted. When drawn off, fill the vessel a second time nearly to the top, let it stand about a month, and then draw it off as there is occasion. The same cherries may be used a third time by covering them with overproof brandy and letting it infuse for six or seven weeks. When drawn off for use, as much water must be added as the brandy was overproof, and the cherries must be afterward pressed as long as any liquor remains in them before being cast away. When drawn off the second time, the liquor will be somewhat inferior to the first, when more sugar, with a very little cinnamon and cloves beaten, may be added.


CHERRY BRANDY, NO. 3

To every five gallons of brandy made by the recipe for French brandy add one and one-half quarts of wild black cherries, stones and all bruised, one pound of crushed sugar. Let it stand for one week, then draw or rack it off as it is wanted for use.

2. Two gallons good whiskey, one quart wild black berries, well bruised with stones broken, one pound common almonds, shelled, one-tenth ounce white sugar, one-tenth ounce cinnamon, one-tenth ounce cloves, one-tenth

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