1868 The complete Practical Distiller

THE COMrLETE TRACTICAL DISTILLER.

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lies between their hands, or by rubbing them against the sides of the trough. The juice runs then into the fermenting-back through the interstices of the trough, while skins, stalks, and stones are left behind. The stones are then added to the liquid, and the wort is left to ferment. It was thought for a long time that it was necessary to break the stones, from which the ^' Icirsch^^ derives its characteristic flavour and aroma, to obtain this eiFect ; but experience has, in a conclusive manner, demonstrated that this practice is use- less, and that the worts from cherries fermented with the stones, either entire or broken, give an equally good-fla- voured kirsch. Kirsch being only consumed as a liquor, the fabrication of it is not very extensive, and the wine producing it is put to the still immediately after the fermentation, which lasts from six to eight days. Leaven is put with this wort. In some parts of the United States there are immense numbers of what are called '^ wild-cherry trees,^' which bear a large quantity of fruit. There can be no doubt but they could be made useful in the same way as other cherries; and, from my knowledge of them, I think a fine spirit could be made from the fruit by the process just spoken of. At least, it is well worthy of a trial.