CHAP. XLII. ROSA‘CEA. CE’RASUS. 697 
of the forest during the winter. At present, he says (writing in 1819), the 
fruit is wanting, and they have Nothing to supply its place. The few cherries 
which they can gather from the remaining trees are eaten on the spot, or sold 
to make liqueurs. 
Properties and Uses. The fruit of the cherry is a favourite with almost 
every body, and especially with children. The hard-fleshed kinds are con- 
sidered rather indigestible when eaten in large quantities ; but the soft-fleshed 
sorts, such as the morellos, are esteemed so wholesome as to be given in fevers, 
where there is a tendency to putridity. In France, the fruit, more espe- 
cially of the soft-fleshed kinds, is dried by exposing it on boards to the sun, 
or in an oven moderately heated. It is also preserved in the same manner 
in Germany and in Russia. Ripe cherries are used for making cherry 
brandy; and preserves, marmalades, lozenges, and various other kinds of con- 
fectionery, are manufactured from them. An oil is drawn from the kernels, 
which is occasionally used for emulsions, and to mix in creams, sugar-plums, 
&c., to give the flavour of bitter almonds. The distillers of ‘Tiqueurs make 
great use of ripe cherries: the spirit known as kirschewasser is distilled from 
them after fermentation; and both a wine and a vinegar are made by bruising 
the fruit ahd the kernels, and allowing the mass to undergo the vinous fer- 
mentation. The ratafia of Grenoble is a celebrated liqueur, which is made 
from a large black gean; from which, also, the best kirschewasser is made. 
Vinegar is also made from cherries. 
Kirschwasser. The method of making this celebrated spirit is, to take bruised 
cherries, in which the greatest part of the kernels have also been broken, and 
to let them remain in a mass till the vinous fermentation is fairly established ; 
after which the process of distillation is commenced, and continued as long 
as the liquor comes over clear; or till about a pint of liquor has been obtained 
from every 20 pints of fermented pulp. The kirschwasser comes from the 
still as clear as the purest water; and, in order that it may not receive 
any tinge which would lessen its value, it is always kept in stone vessels or 
bottles. More detailed methods of making it will be found in the Gar- 
dener’s Magazine, vol.iy. p. 179. ; and in the same work, vol. viii. p. 182. The 
best kirschwasser is made in Alsace in France, in Wirtemberg in Germany, 
and at Berne and Basle in Switzerland. Any cherry will produce it, but 
as before observed, the wild black yean is greatly preferred. 
Maraschino is also made from the cherry, much in the same manner as 
kirschwasser. The kind of cherry preferred for this purpose is a small 
acid fruit, called marasca, which abounds in the north of Italy, at Trieste, 
and in Dalmatia. That of Zara, in Dalmatia, is considered the best. All the 
fruit employed in making the Dalmatian maraschino is cultivated within 20 
miles of this city, at the foot of the mountain Clyssa, between Spalatro and 
Almissa, on the side of a hill planted with vines. The chief difference be- 
tween the preparation of this liqueur and kirschwasser consists in mixing 
the mass of bruised cherries with honey; and honey or fine sugar is added to 
the spirit after it is distilled. The genuine maraschino is as : difficult to be 
met with as genuine Tokay; the greater part of that which is sold as such, 
being nothing more than kirschwasser mixed with water and honey, or water 
and sugar. The marasca cherry has been cultivated in France with a view 
to the manufacture of this liqueur in that country; and it has been said that 
it may be made just as good from the common wild black cherry. It is also 
said, that, in Dalmatia, the leaves of the tree are made use of in order to give 
the peculiar aroma which is so much esteemed in the maraschino; and that 
this perfume may be increased to any extent desired, by mixing the leaves of 
Cérasus Mahaleb, the perfumed cherry, with the fruit of the marasca, or even 
the common gean, before distillation. 
Medicinally, the fruit of the cherry, more especially of the soft-fleshed 
varieties, is said to be cephalic and aperient. A water distilled from the fruit, 
without fermenting i it, and which, consequently, contains no spirit, is employed 
as antispasmodic ; and a ptisan from dried cherries boiled in water is very 
