CHAP. LVI.Of Cherry Brandy.
ThisLiquor is greatly called for in the Country; and is made different ways. Some press out the Juice of the Cherries, and having dulcified it with Sugar, add as much Spirit to it as the Goods will bear, or the Price it is intended to be sold for. But the common Method is to put the Cherries clean picked into a Cask, with a proper Quantity of Proof Spirit, and after standing eighteen or twenty Days, the Goods are drawn off into another Cask for Sale, and about two thirds of the first Quantity of Spirits poured into the Cask upon the Cherries. This is suffered to stand about a Month to extract the whole Virtue from the Cherries, after which it is drawn off as before; and the Cherries pressed to take out the Spirit they had absorbed. The Proportion of Cherries and Spirit is not very nicely observed; the general Ruleis to let the Cask be about half filled with Cherries, and then filled up with Proof Spirits. Some add to every twenty Gallons of Spirit half an Ounce of Cinnamon, an Ounce of Cloves, and about three Pounds of Sugar, by which the Flavour of the Goods is considerably increased. But in order to save Expences, not only the Spices and Sugar are generally omitted, but also great Part of the Cherries, and the Deficience supplied by the Juice of Elder-berries. Your own Reason therefore, and the Price you can sell your Goods for, must direct you in the Choice of your Ingredients.
By the same Method you may make Rasberry Brandy; and if the Colour of the Goods be not deep enough, it may be improved by an Addition of Cherry Brandy.