THE CHERRY 89 



a teaspoon each of mace, pepper, ginger, cinnamon, and a 



half teaspoon of cloves. Boil these with the syrup ; strain 



and add to the crushed fruit passed through a sieve. Boil 



till thick and reduce with strong vinegar. Bottle while 



hot. 



CHERRY BRANDY 



To each quart of juice resulting from crushed cherries 

 (uncooked) allow a gallon of spirits or brandy, add the 

 pits, crushed, let stand three weeks and strain. 



DOMESTIC KIRSCHWASSER 



Pour a gallon of brandy over a pound of garden or wild 

 ripe cherries or plums, crushing well both fruit and kernels. 

 Add two pounds of sugar and let stand five weeks, when 

 strain and bottle. 



The imported Kirschwasser is made by letting the wild, 

 ripe, black cherry ferment in its own juice, after bruising the 

 pulp of the fruit, and stirring several times daily after fer- 

 mentation has begun. At this stage the bruised kernels are 

 added and the mixture let stand for some weeks before 



straining. 



CHERRY CORDIAL 



To a gallon of strained juice add two pounds sugar and 

 boil thirty minutes. Add one half pint spirits (preferably 

 brandy) , let cool and bottle. 



CHERRY PUNCH 



Pit and mash one pound of cherries and place in bowl 

 with the juice of three lemons, two oranges, and a slice or 

 two of pineapple, covering with one pint of sugar. Let 

 stand an hour when press and strain. Heat this and add a 

 quart each of carbonated water and claret, a sliced banana 

 and one fourth pound of very ripe cherries or the candied 

 or (whole) preserved fruit. 



