one ten pounds of black cherries, bruise the stones in
a mortar, and put them to a gallon of the best brandy. Let it stand a
month close covered, pour it clear from the sediment, and bottle it.
Morella cherries managed in this way will make a fine rich cordial.

CHERRY JAM. To twelve pounds of ripe fruit, Kentish or duke cherries,
weigh one pound of sugar. Break the stones of part, and blanch them;
then put them to the fruit and sugar, and boil all gently till the jam
comes clear from the pan. Pour it into china plates to come up dry to
the table, and keep it in boxes with white paper between.

CHERRY PIE. This should have a mixture of other fruit; currants or
raspberries, or both. Currant pie is also best with raspberries.

CHERRY WINE. Mash some ripe cherries, and press them through a hair
sieve. Allow three pounds of lump sugar to two quarts of juice, stir
them together till the sugar is dissolved, and fill a small barrel with
the liquor. Add a little brandy, close down the bung when it has done
hissing, let it stand six months and bottle it off.

CHERRIES IN BRANDY. Weigh some fine morellas, cut off half the stalk,
prick them with a new needle, and drop them into a jar or wide-mouth
bottle. Pound three quarters of the weight of sugar or white candy, and
strew over; fill the bottle up with brandy, and tie a bladder over.

CHERVIL SAUCE. The flavour of this fine herb, so long a favourite with
the French cook, is a strong concentration of the combined taste of
parsley and fennel, but more aromatic and agreeable than either, and
makes an excellent sauce for boiled poultry or fish. Wash the chervil,
and pick it very clean; put a tea-spoonful of salt into half a pint of
boiling water, boil the chervil about ten minutes, drain it on a sieve,
and mince it very fine. Put it into a sauce boat, mix with it by degrees
some good melted butter, and send it up in the boat.

CHESHIRE CHEESE. In preparing this article, the evening's milk is not
touched till the next morning, when the cream is taken off and warmed in
a pan, heated with boiling water; one third part of the milk is heated
in a similar manner. The cows being milked early in the morning, the new
milk, and that of the preceding night thus prepared, are poured into a
large tub along with the cream. A piece of rennet kept in lukewarm water
since the preceding evening, is put into the tub in order to curdle the
milk, and the curd is coloured by an infusion of