Cherry Brandy, No. 5
Take twelve pounds of cherries, half red and half black, mash or squeeze them to pieces with the hands, and add to them two quarts of brandy, letting them steep for twenty-four hours. Then put the mashed cherries and liquor into a canvas bag, a little at a time, and press it as long as it will run. Sweeten it with loaf sugar and let it stand a month; then bottle it off, putting a lump of sugar in every bottle.