Cherry Ice.
1 quart cherries, with half the stones pounded in a Wedgewood mortar.
2 lemons—the juice only.
1 pint of water, in which dissolve 1 pint of sugar.
1 glass of fine brandy.
Squeeze out the bruised cherries and stones, in a bag over the sugar; add the water, then the brandy, and freeze.
It will require a longer time to freeze than other ices, on account of the brandy.