Take a bushel of fine ripe cherries, either red or black, or
mixed; stone them, put them into a clean wooden vessel, and mash
them with a mallet or beetle. Then boil them about five minutes,
and strain the juice. To each quart of juice allow a quart of
water, a pound of sugar, and a quart of brandy. Boil in the water
(before you mix it with the juice) two ounces of cloves, and four
ounces of cinnamon; then strain out the spice. Put the mixture
into a stone jug, or a demijohn, and cork it tightly. Bottle it in
two or three months.