168 CHERRY BRANDY. 



rises to the top. Do not boil too long or it will 

 get thick; when the skiim stops rising freely 

 pour it into some vessel to cool. Do not allow 

 it to stand in the kettle to cool. When it has 

 become cool put into whatever vessel you wish 

 to keep it in_, and add as much old rye whiskey 

 as may suit your taste, say from 1 to 3 gallons. 

 The better the whiskey is the better your brandy 

 will be. Black heart cherries are the best if 

 they can be had. This makes a much better 

 drink than port wine. 



BLACK OR DEWBERRY CORDIAL. 



For diarhoea or summer complaint. This is 

 made by adding 1 pound of white sugar to 3 

 pounds of black or dewberries, allowing them 

 to stand for twelve hours, then pressing out the 

 juice and strain well, adding 1 third part good 

 french brandy and 1 tea spoonful of finely pul- 

 verized allspice in every part of the cordial,, 

 which is ready for use at once. This cordial 

 cannot be surpassed for children and weak 

 stomachs, &c. 



