|O God that created me so helpless, Strengthen my belief and make it firm. Command an angel to come from Paradise, And take up his abode in my dwelling, To protect me from every trouble That wicked folks are putting in my way; Jesus, that did... Read more of The Hymn Of Donald Ban at Scary Stories.ca|| Informational|
BRANDIED CHERRIES(Preserving And Bottling.) - (The Jewish Manual)
Put into a large wide mouthed bottle very ripe black cherries, add to
them two pounds of loaf sugar, a quart of brandy, and a few cloves,
then bruise a few more cherries, and simmer with sugar, strain and add
the juice to the cherries in the bottle, cork closely, and keep in a
warm dry place.
BRANDIED CHERRIESSelect the largest sweet cherries for this purpose, leaving the stems
on. Allow half a pound of sugar to every pound of fruit, and a pint of
good brandy for every five pounds of fruit. Make a syrup of the sugar,
using as little water as possible. Pour it over the cherries and let
them remain in the syrup all night. Next day put them in a preserving
kettle and heat slowly. Boil about eight minutes. Take up the cherries
with a perforated skimmer and boil the syrup fifteen minutes. Add the
brandy to the boiling syrup, remove from the fire and pour over the
cherries hot, and seal.
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