1922 Old Time Recipes Liquors Shrubs(4th edition) by Helen S Wright

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few days. Then strain, add three-quarters pound sugar to each quart of liquid, and let ferment again. This takes about two weeks. When it stops working, add rum, — about two bottles full for this quantity. (It is good without any rum.) CHERRY BOUNCE, NO. 2 One quart of rum to one quart of wild cherries, and three-quarters pound of sugar. i*ut into a jug, and at first give it a fre- quent shake. Let it stand for several months before you pour off and bottle. A little water put on to the cherries left in the jug will make a pleasant and less ardent drink. CHERRY BOUNCE, NO. 3 One gallon of good whiskey, one and one- half pints of wild black cherries bruised so as to break the stones, two ounces of common almonds shelled, two ounces of white sugar, one-half teaspoonful cinnamon, one-quarter teaspoonful cloves, one-quarter teaspoonful nutmeg, all bruised. Let stand twelve to thirteen days, and di'aw off. This, with the addition of one-half gallon of brandy, makes very nice cherry bounce. 29