Cherry.—Stalk and stone the cherries, using half Morellas, and half the black juicy fruit; prick them lightly with a needle, and half fill some wide-mouthed bottles with the fruit, allowing six or eight cherry kernels, or three or four bitter almonds to each bottle, together with about 1oz. finely crushed sugar candy, and fill up with brandy. Let it stand for two months, then strain, re-bottle, and cork down tightly. (If preferred, leave the cherries in a little longer.) These same cherries make a delicious bonbon if dipped in royal icing and allowed to set. If, however, the cherries are to be used for this purpose, leave about half an inch of stalk on each.