128 CHICKEN. 



Some of the most celebrated cordials and liqueurs of Eu- 

 rope are made from the Cherry. Common Cherry Cordial 

 is made in the same manner as Raspberry Cordial. (See 

 Cordials.} 



The Kirschwasser of Germany is the distilled liquor of the 

 common Black Hazard or Jean, the stones being ground, 

 broken, and fermented with the pulp. Ratifia cordial of 

 Grenoble is prepared from this fruit. 



Maraschino, the far-famed liquor of Italy, is distilled from 

 a small Jean or Mazzard, to which is added, in the process 

 of fermentation, honey, the leaves, and kernels of the fruit. 



DRIED CHERRIES. 



Stone the fruit. Morello, Kentish, or Early Richmond are 

 nice for this purpose. Sprinkle a little powdered sugar over 

 them, and spread them on flat dishes for the night. In the 

 morning pour off very gently what sirup may have been 

 made, and weigh the fruit. Make a rich sirup, taking for a 

 pound of fruit the same weight of sugar, wetting the sugar 

 with the cherry juice, and water enough merely to dissolve 

 it. Let it come to a boil, when put the fruit in and scald it, 

 dip it out gently, and allow the sirup to boil for fifteen 

 minutes, skimming constantly all the time. Spread the cher- 

 ries in tin pans, and place them in a very moderate oven ; add 

 the sirup to them gradually, and keep turning them till dry, 

 for several days. Put them, when cool, in glass jars, and 

 cover closely. 



CHICKEN. It is well to allow chickens to hang a day 

 or two before cooking them, else they are apt to be tough 

 and stringy ; but they should be drawn on being killed, the 

 flavor of undrawn birds being admired only by the few. 

 Avoid breaking the gall-bladder, and singe them without 

 breaking the skin or discoloring them. Do not wash them 

 till just before they are to be cooked. 



