PRESERVED IN VARIOUS WAYS 49 
is one of the best. Black or Morello cherries are 
generally used. Take 10 lb. of cherries, and carefully 
stone these over the vessel into which they are going 
to be put. This will prevent undue waste of the juice. 
Put the stones into a mortar and break them up and put 
them into the vessel with the cherries. Over this pour 
one gallon of the best brandy. Tie a covering carefully 
over the vessel, and let it stand for 4o days. Strain off 
the liquid and bottle. Well cork and seal, and lay the 
bottles in the wine cellar on their sides. Remember 
that this liqueur improves greatly by keeping. 
Peaches in Brandy.—This is a delicacy which has been 
introduced from America, where ‘‘ peaches in brandy” 
are considered the correct thing to serve with Virginia 
Hams. Miss North, to whom reference has already been 
made, p. 2, caters for the ‘‘ Americans in London” by 
sending over peaches in brandy, amongst her other 
bottled fruit. “The following is an American recipe: 
Oplit the peaches in halves, and remove the stones. 
Scald them by dipping into boiling syrup. This will 
enable the skins to be removed without trouble. Leet 
them simmer gently for five minutes in the same 
syrup as they were scalded in. Take them off the 
fire, and leave in the pan with their syrup till next 
day. Pack the peaches neatly in wide-mouthed jars 
or bottles, set the syrup on the fire, and boil it 
down. To test whether the syrup is sufficiently done, 
the skimmer may be dipped into it, and then held up, 
the syrup will run off in a sort of thready fringe. Add 
to the syrup an equal proportion of pale brandy, and, 
when nearly cold, pour it on the peaches. Cork down 
and tie over with bladder, or better still, seal it. Keep 
in a cool, dry place. | 
Apricots, Greengages, and Plums can be prepared in the 
same way. Pears should be divided into halves or 
quarters, and dropped into water into which has been 
D 
