Cherry-water Ice. — (1) Remove the stones from the Cherries and pound them in a mortar to extract the flavour. Then pass them with the fruit through a wire sieve into a freezing-- pan, and set it on the ice. A few drops of extract of almonds, if added to the kernels in the mortar, will bring out the flavour, and a little lemon-juice, if added to the fruit, will give them a sharper taste. (2) Procure lib. of sour Cherries, put them in a vessel, after picking off the stems, with Jib. of powdered sugar, and squeeze in the juice of three larg-e lemons. Mix well with the spatula for five minutes, then add lqt. of cold water, stirring the mixture for two minutes longer ; strain through a fine sieve into the freezer, pressing the Cherries down with a wooden spoon. Freeze, and serve the same as for other ices. Cherry Wine. — (1) To make 5 pints of this wine, take 151b. of I Cherries and 21b. of red currants. Bruise them together, mix with them two-thirds of the kernels, and put the whole of the Cherries, currants, and kernels, into a barrel, with Jib. of sugar✪ Cherry Wine to every 1 pint of juice. The barrel must be quite full. Cover the barrel with vine-leaves, and sand above them, and let it stand until it has done working, which will take about three weeks ; then stop it with a bung, and in two months’ time it may be bottled. It is not necessary to fortify this with brandy, though it is often done. (2) Mix 3qts. of German Cherry-juice with 1 pint of grape- sugar syrup, and 1 pint of simple syrup. The juice itself, contains 12J per cent, of alcohol, which is quite sufficient for the purpose of producing a sweet British wine. (3) Measure the Cherries and bruise them, adding to every gallon lqt. of boiling water. Let this stand for twenty-four hours, stirring occasionally ; then strain off the liquor, and put in a jar, adding 21b. of sugar to every lgall. Stop tightly, and let it stand for two or three months, when it will be fit for use without straining or boiling. Compote of Cherries. — (1) Cut off the stalks of lib. of Cherries to about fin. in length. Then put Jib. of caster sugar into a sugar-boiler, and add Jgall. of water. Place the boiler on the fire and boil for three minutes ; then put in the Cherries, put the cover on the boiler, and boil for five minutes more. Take out the Cherries, put them on a strainer, and let them drain ; then place them in a compote-dish, with the stalks sticking up. Reduce the syrup to 30deg., and when it is cool pour it over the Cherries and serve. (2) Select some fine large Cherries, wipe them over with a damp cloth, and cut the stalks to within Jin. of the fruit. Make some syrup in a sugar-boiler, put in the Cherries, let them simmer gently by the side of the fire for three minutes, then turn carefully out into a basin. Arrange the Cherries in circles, building them to a dome shape, with their stalks upright, in a compote-dish, pour a small quantity of noyeau- flavoured syrup over them, and serve when ready.

AI-modernized reading of the original text

Cherry-water Ice. — (1) Remove the stones from the Cherries and pound them in a mortar to extract the flavour. Then pass them with the fruit through a wire sieve into a freezing-- pan, and set it on the ice. A few drops of extract of almonds, if added to the kernels in the mortar, will bring out the flavour, and a little lemon-juice, if added to the fruit, will give them a sharper taste. (2) Procure lib. of sour Cherries, put them in a vessel, after picking off the stems, with Jib. of powdered sugar, and squeeze in the juice of three large lemons. Mix well with the spatula for five minutes, then add lqt. of cold water, stirring the mixture for two minutes longer ; strain through a fine sieve into the freezer, pressing the Cherries down with a wooden spoon. Freeze, and serve the same as for other ices. Cherry Wine. — (1) To make 5 pints of this wine, take 151b. of I Cherries and 21b. of red currants. Bruise them together, mix with them two-thirds of the kernels, and put the whole of the Cherries, currants, and kernels, into a barrel, with Jib. of sugar to every 1 pint of juice. The barrel must be quite full. Cover the barrel with vine-leaves, and sand above them, and let it stand until it has done working, which will take about three weeks ; then stop it with a bung, and in two months’ time it may be bottled. It is not necessary to fortify this with brandy, though it is often done. (2) Mix 3qts. of German Cherry-juice with 1 pint of grapesugar syrup, and 1 pint of simple syrup. The juice itself, contains 12½ per cent, of alcohol, which is quite sufficient for the purpose of producing a sweet British wine. (3) Measure the Cherries and bruise them, adding to every gallon lqt. of boiling water. Let this stand for twenty-four hours, stirring occasionally ; then strain off the liquor, and put in a jar, adding 21b. of sugar to every lgall. Stop tightly, and let it stand for two or three months, when it will be fit for use without straining or boiling. Compote of Cherries. — (1) Cut off the stalks of lib. of Cherries to about fin. in length. Then put Jib. of caster sugar into a sugar-boiler, and add Jgall. of water. Place the boiler on the fire and boil for three minutes ; then put in the Cherries, put the cover on the boiler, and boil for five minutes more. Take out the Cherries, put them on a strainer, and let them drain ; then place them in a compote-dish, with the stalks sticking up. Reduce the syrup to 30deg., and when it is cool pour it over the Cherries and serve. (2) Select some fine large Cherries, wipe them over with a damp cloth, and cut the stalks to within Jin. of the fruit. Make some syrup in a sugar-boiler, put in the Cherries, let them simmer gently by the side of the fire for three minutes, then turn carefully out into a basin. Arrange the Cherries in circles, building them to a dome shape, with their stalks upright, in a compote-dish, pour a small quantity of noyeauflavoured syrup over them, and serve when ready.

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Cherry Wine

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