Take cherries, nearly ripe, of any red sort, clear them of the
stalks and stones, then put them into a glazed earthen vessel, and
squeeze them to a pulp. Let them remain in this state for twelve
hours to ferment; then put them into a linen cloth not too fine, and
press out the juice with a pressing board, or any other convenient
instrument. Now let the liquor stand till the scum rises, and with a
ladle or skimmer take it clean off; then pour the clearer part, by
inclination, into a cask, where, to each gallon put a pound of the
best loaf sugar, and let it ferment for seven or eight days. Draw it
off, when clear, into lesser casks, or bottles; keep it cool as other
wines, and in ten or twelve days it will be ripe.