1868 The complete Practical Distiller

THE COMPLETE PRACTICAL DISTILLER.

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layer above another, having a hair-cloth between every layer, which must be laid very thin and pressed, fir&t a little, then more, till your press be drawn as close as you can get it ; then take out the berries, and press all you have in like manner. Then take the pressed berries, and break out all the lumps ; put them into an open vessel, and put on them as much liquid as will just cover them Let them infuse so for seven or eight days ; then press it out, and either add to it the rest, or keep it separately for present use, and put your best juice into a cask proper for it to be kept in; and put 1 gallon of malt spirits, not rec- tified^ to every 20 gallons of elder juice, which will effec- tually preserve it from becoming sour for two c* three years.

METHOD OF MAKING CHEERY BRANDY.

There are several ways of making this liquor, which 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 in- tended 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 about eighteen days, the goods are drawn off into another cask for sale, and two-thirds of the first quantity of spirits poured into the cask upon the cherries. This is to stand one month, \o extract the whole virtue from the cherries; after which is in great demand.