Brandy Cherries.
To each bottle of brandy add half a pound of white sugar-candy: let this dissolve; cut the large ripe morella cherries from the tree into a glass or earthen jar, leaving the stalks about half the original length. When the jar is full, pour upon the cherries the brandy as above. Let the fruit be completely covered, and fill it up as the liquor settles. Cork the jar, and tie a leather over the top. Apricot kernels blanched and put in are an agreeable addition.