Noyau.
To one gallon of the best white French brandy, or spirit diluted to the strength of brandy, put two pounds and a half of bitter almonds blanched, two pounds of white sugar-candy, half an ounce of mace, and two large nutmegs. To give it a red colour, add four pounds of black cherries. It must be well shaken every day for a fortnight; then let it stand for six weeks, and bottle it off: it improves much by longer keeping.