who are employed to do the business; and your own judgment will direct you how to lessen or increase any part, in proportion, according to the taste of the employer.
BRANDY, CYDER, &c.
To make Cherry Brandy.
Take of black and morella cherries, of each a like quantity, and fill your jar or bottle full; to every twelve pounds of cherries put in half a pound of either plumb or apricot kernels; fill it up with French brandy, and the longer it stands the better it will be. Currant brandy may be made the same way.
Another Way.
Take and pick eight pounds of black maroon cherries, and eight pounds of small black cherries, put them in a mortar and bruise them, or leave them whole if you chuse; put them into a cask, and pour six gallon of good brandy over them; then put in two pounds of loaf sugar broke to pieces, and a quart of sack; stir all well up together, and let it stand two months; then draw it off into pint bottles, cork it tight, and keep it for use. You may make it with morella cherries the same way.
