Cherry Brandy, No. 2
One of the best and most common ways of making cherry brandy is to put the cherries (being first clean picked from the stalks) into a vessel till it be about half-full; then fill up with rectified molasses brandy, which is generally used for this compound, and when they have been infused sixteen or eighteen days, draw off the liquor by degrees, as wanted. When drawn off, fill the vessel a second time nearly to the top, let it stand about a month, and then draw it off as there is occasion. The same cherries may be used a third time by covering them with overproof brandy and letting it infuse for six or seven weeks. When drawn off for use, as much water must be added as the brandy was overproof, and the cherries must be afterward pressed as long as any liquor remains in them before being cast away. When drawn off the second time, the liquor will be somewhat inferior to the first, when more sugar, with a very little cinnamon and cloves beaten, may be added.