Put six pounds of black cherries, six pounds of Morellos, and two pounds of strawberries in a cask. Bruise them slightly with a stick, then add three pounds of sugar, twelve cloves, half an ounce of powdered cinnamon, and two grated nutmegs, with a quarter of the kernels of the cherry-stones, and a handful of mint and balm. Pour over these six quarts of brandy, and let the cask remain open for ten days. Then close it, and in two months it will be fit for use. _Cherry Gin_ can be made in the same way as any of the above, merely substituting Old Tom for cognac. And if you want to make it extra good, use sugar-candy instead of the ordinary “best lump.” _Cherry Whisky_ was introduced to the public at the Brewers’ Exhibition in the Royal Agricultural Hall, London, in 1898. I have not tasted it, but suppose that the method of making it is similar to any of the above recipes, substituting Glenlivet. But I fancy brandy or gin would always be preferable; for whisky does not blend well with fruit. {188} _Sloe Gin._ The difference between this cordial as made at home, and allowed to mature gradually, and the stuff retailed in taverns, is marked. ’Tis a “refresher” which has only become popular within the last few years; and consequently within a radius of twenty miles from London, the sloe-bushes are stripped of their fruit, before it is fit to pick, by the poorer classes, who can obtain sixpence per pound—or something like that price—for sloes in the market. But the sloe should not be picked for this purpose until it has experienced at least one night’s frost. Allow one pound of sugar to one pound of sloes. Half fill an ordinary quart bottle with sugared sloes, and fill up with gin. If the sloes have been previously pricked, the liqueur will be fit for use in a couple of months; but ’tis better _not_ to prick them, but let the gin do its own work of extraction. In that case the bottle should not be uncorked within twelve months. A great deal of the alleged sloe gin sold is light in colour, and has evidently been hurried in its preparation. A great deal more is quite innocent of sloe juice, and is merely inferior gin, diluted and coloured. The orthodox sloe gin should bear the hue of “fruity” port wine. See that you get it. _Highland Cordial._ Here is another recipe into which the wine of bonnie Scotland enters. At one time the {189} cordial was popular with the Scots, who now, however, prefer their whisky unadorned. Steep in one bottle of old Scotch whisky one pint of white currants, stripped of their stalks, the thin rind of a lemon, and one teaspoonful of essence of ginger. Let the mixture stand for forty-eight hours, and then strain through a hair sieve. Add one pound of loaf-sugar, which will take at least a day to thoroughly dissolve. Then bottle off and cork well. It will be ready for use in three months, but will keep longer.