162 MEALS MEDICINAL. 
the produce of the Wild Cherry. From the fruit of different 
varieties of the Cherry, several highly-esteemed cordials are 
prepared: the Maraschino of Italy, the Ratafia of France, the 
Kirschwasser of Germany, and our Cherry Brandy. “Cherry 
Bounce,” again, called also Cherry Cordial, is a popular liqueur 
consisting of burnt brandy in which Cherries have been steeped, 
some sugar being added. “Yea, of Cherry Bounce quantum 
suff., and old Oporto a couple of magnums, that’s my physic; ” 
(Secrets Worth Knowing). The kernels of Cherry stones contain 
a basis of prussic acid. From the bark of the tree exudes a 
gum which is equal in value to gum arabic. Cherry-water, as 
concocted from Cherry-juice fermented, is excellent for dispelling 
the nausea of a disturbed stomach through tardy digestion, or 
because of heavy food. Large quantities of this ‘‘ Kirschwasser ” 
are made in the Black Forest of Germany, and Switzerland, 
small, biack fruit being used, together with the stones, which 
furnish the said minimum quantity of prussic acid. Both this 
cordial, and our Cherry Brandy (when the crushed stones have 
been included) are very useful against stomach sickness, and 
flatulent distress. 
Among other supposed causes of appendicitis (which 
is now such a common and serious ailment, requiring surgical 
aid to remove the obstruction) impacted Cherry-stones have 
to bear the brunt of much obloquy ; but the truth is that in _ 
rural districts, where country folk often take no pains to separate 
the stones when eating Cherries, precisely there (many Cherry- 
stones being swallowed, and occupying the intestines) appen- 
dicitis is rare. Most commonly a bacillus (B. coli communis) is 
encountered within the appendix as giving the obstructive 
_ trouble, and causing septic inflammation. The colon must be 
well washed out, and cold vinegar compresses applied over the 
whole abdomen, renewing them every half-hour; also soft bland 
laxatives may be given, such as pulp of stewed prunes, bread 
made with baking powder, liquorice lozenges, and antiseptic 
peppermints. Cherries, as well as some other fruits, tend to 
lessen the formation of uric acid in gouty subjects by the reason 
of their quinic acid. The French distil from Cherries a liqueur 
known as “ Eau de Cerises” ; whilst the Italians prepare from 
« Cherry called Marasca the liqueur noted as “ Marasquin.” 
_In former days, about Kent on Easter Monday, “* pudding 
pies and Cherry beer” were much in vogue ; travellers by the 
