1903 The Flowing Bowl by Edward Spencer

THE FLOWING BOWL

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month, and bottle it out; put a lump of loaf-sugar into every bottle. Another way, and a nicer ; the ideaof squeez ing cherries to pieces with the human hands savouring of barbarism—and fingers. Take Black Geans or Black Morellos — but remember that the former are sweet, the latter acid and bitter, and there will be a great difference in the results. They must not be over-ripe. Take off the stalks, and if you choose prick them with a pin. Fill a bottle with them three-quarters, pour in brandy to the neek, and cork it up. It will be ready in a month. It will be noticed that no mention of sugar is made in the above. The necessary quantity would naturally vary, according to the description of cherry employed. Yet another—my way. This can either be made from Black Gean cherries, or Morellos, but the latter are better for the purpose. Every pound of cherries will require one quarter of a pound of white sugar and one pint of the best brandy. The cherries, with the sugar well-mi.ved with them, should beplaced in wide-mouthed bottles, filled upwith brandy ; and if the fruit be previously pricked, the mixture will be ready in a month. But a better blend is procured if the cherries are untouched, and this principle holds good with all fruit treated in this way, and left corked for at least three months. It should be borne in mind that these cordials are far better when home-made—provided always