82 FRUIT RECIPES 



tions, as well as the alcoholic, deluding "Cherry Bounce" 

 are, in general, manufactured from the North American 

 wild black cherry, Prunus serotina, and the American 

 wild Choke Cherry, Prunus Virgimana, which has the 

 power of " calming irritation and diminishing excitability — 

 adapted theoretically to diseases in which debility of the 

 stomach or of the system is united with general or local 

 irritation" (U. S. Dispensatory). 



The wild cherry of Europe and England, called 

 in the latter country the "gean," is a source of valued 

 food supplies to German and French country folk. Bran- 

 dies, jellies, and other drinks or dishes are made from this 

 cherry, and from all varieties beverages, chiefly alcoholic, 

 are distilled. Of the latter Maraschino and Kirschwasser 

 are the best known though a kind of Ratafia is also made 

 from the cherry and in Turkey Crime de Noyeau is flavoured 

 with the Oriental Mahaleb cherry pits instead of almond, 

 peach, or apricot kernels. Maraschino is made at and 

 about Zara, the capital of Dalm,atia, where the pulp of 

 the Marasca cherries, or Marazques, is mixed with honey 

 and sugar or honey is added when distilling the liqueur, 

 and the greatest care in every way is taken with the dis- 

 tillation. Kirschwasser is the German fermented drink 

 from cherries, and "Cherry Bounce" the American. 



The cherry, like the muskmelon and nutmeg, seems 

 to hav^e been introduced from Asia into Italy by Lucullus 

 — about 70 B. C, and later was taken by the Romans to 

 England. Whether red, black, yellow, or white, the cherry 

 has always been a favourite but it must be fully matured 

 and sweetened before it can be properly eaten since its 

 type of acidity, while medicine to kidneys and bladder, 

 is not welcomed by stomachs which are weak, and will 

 quickly disorder both stomach and bowels if under-ripe 

 and is also uncooked. 



