Brandied Morella Cherries


Let the cherries be ripe, freshly gathered, and the finest that can be had; cut off half the length of the stalks, and drop them gently into clean dry quart bottles with wide necks; leave in each sufficient space for four ounces of pounded white sugar-candy (or of brown, if better liked); fill them up entirely with the best French brandy, and cork them closely: the fruit will not shrivel if thus prepared. A few cherry, or apricot kernels, or a small portion of cinnamon, co be added when they are considered an improvement.