Cherry Wine


Pound morella cherries with the kernels over-night, and set them in a

cool place. Squeeze them through canvas, and to each quart of juice put

one pound of powdered sugar, half an ounce of coarsely-pounded cinnamon,

and half a quarter of an ounce of cloves. Let it stand about a fortnight

in the sun, shaking it twice or three times every day.



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