CHAPTER X 
FRUITS PRESERVED IN VARIOUS WAYS5 SOME LIQUEURS 
AND CANDIES 
Ir is proposed in this article to give some good recipes 
for preserving fruits by less common methods than those 
already given. 
Fruits preserved im Brandy.—One of the a fruits for 
preserving in this manner is cherries. Good, sound 
Morellos should be chosen. ‘They must be weighed, 
and, if the stalk is long, half should be cut off. The 
cherries are then pricked with a needle and dropped into 
a wide-mouthed jar or bottle. Pound in a mortar three- 
quarters of their weight of the best white sugar, and 
strew it over the cherries. Fill up the jar with brandy, 
and cork and seal, or else tie down with bladder. 
Cherries preserved in this way ought to be kept a 
year at least, before opening. Great care must be taken 
to keep the cherries air-tight. In the preparation of all 
fruits preserved in this manner, strict attention must be 
given to the condition of the fruit used. None but 
perfect fruit should be selected. One of the first quali- 
fications of the excellence of fruits preserved in brandy 
arises from their retaining as much as possible their 
original colour; therefore, in order to attain that end, 
well-coloured fruits should be chosen. It must be 
remembered that preserving fruits in brandy is ex- 
pensive; so, if success is not attained, the loss is 
considerable, much more so than in ordinary preserving. 
Cherry Brandy.—Of all the many excellent things 
which are obtained from fruits, perhaps cherry brandy 
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