Pick from the stalks, and stone a sufficient quantity of ripe
morellas, or other red cherries of the best and most juicy
description. Put them with all their juice into a stone jar, and
set it, closely covered, into a deep kettle of boiling water. Keep
it boiling hard for a quarter of an hour. Then pour the cherries
into a bag, and strain and press out all the juice. Allow a pound
of sugar to a quart of juice, boil them together ten minutes in a
preserving kettle, skimming them well, and when cold, bottle the
liquid; first putting a jill of brandy into each bottle.