218 CULTURE AND MANAGEMENT OF FRUIT TREES. 



being very acid, unless perfectly ripe : it might per- 

 haps be improved by grafting and proper cultiva- 

 tion. 



The wild, or native black cherry, of spontaneous 

 growth, is deserving of some attention. The fruit, 

 when infused in rum or brandy, imparts its astrin- 

 gent and cordial qualities, and forms a pleasant and 

 salutary liquor. The bark of the root of the tree 

 is very astringent, and makes a useful stomachick 

 bitter; and the wood is frequently employed by 

 artists as a tolerable substitute for mahogany, being 

 susceptible of a handsome polish. 



Cherry brandy is made in the following manner : 

 Fill the cask with cherries; pour over them as 

 much brandy as the cask will contain. When it 

 has been on ten days, draw it off, and pour on hot 

 water: let this remain sometime, shaking the cask 

 frequently; then draw it off, and mix the last with 

 the first liquon 



