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Preserves
Cherrys Preserved in Brandy
Take the finest Morella Cherrys when full ripe, cut the stalk
off. to 6 pd. of them 3 pd of fine sugar. boyle the sugar first to a
clear syrup then take half of that syrup, put it in the preserving
pan, & the other in a china bason. Lay some of the cherrys
in the sugar that is in the preseving pan. & boyle them till they
begin to break, as soon as the skin begins to break take them out
with a skimmer & lay them gently into the cold sugar that
is in the bason, put more fresh cherrys into the pan. till all
are done the same way, then let them stand till night in yr
sugar, but before you go to bed take them out. & put them into
bottles that are wide mouth'd, pour some of the best french
brandy upon them as will cover them. Cork the bottles & the next
day take the syrup all together as well that where the cherrys
have lain in, as that where they have been boyled. boyle it to
a strong syrup that will keep, when you take it off the fire,
pour to it 1/2 a pt. of french brandy, when it is cold measure the syrup
& take as much of the brandy wherein the cherrys have lain
all night/as you have of yr syrup & if wanted, some more fresh
brandy to it to make it of the same measure as yr syrup. mix it
well together, & fill yr bottles, wherein you have yr. cherrys to yr top.
Cork & tye a leather over them to keep them close. note that you don't
fill the bottles with too many cherrys, least they should be squeezed & not
keep so well, they must rather swim in liquor, this quantity will fill
3 qt. bottles one qt of brandy to 6 pd of cherrys & 3 pd. of loaf sugar.