Take some large close bunches of fine grapes, (they must not be
too ripe,) and allow to each bunch a quarter of a pound of bruised
sugar candy. Put the grapes and the sugar candy into large jars,
(about two-thirds full,) and fill them up with French brandy. Tie
them up closely, and keep them in a dry place. Morella cherries
may be done in the same manner.
Foreign grapes are kept in bunches, laid lightly in earthen jars
of dry saw-dust.