Select the dark, large sweet cherries. Boil the sugar and water 12 minutes or until a clear syrup, pour over the cherries and let stand over night. Drain cherries and let syrup come slowly to the boiling point, add cherries, boil about 8 minutes. Lift out cherries with perforated skimmer and pack into hot, glass cans, then cover. Boil the syrup down 15 minutes longer, until quite thick and while boiling add the brandy. Remove from fire and pour over the cherries at once; cover and seal.
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