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CHERRY BRANDY. Stone 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 marigolds or carrots being rubbed into it. It is then stirred together, covered up warm, and allowed to stand about half an hour till it is coagulated; when it is first turned over with a bowl to separate the whey from the curds, and broken soon after into small pieces. When it has stood some time, the whey is taken out, and a weight laid at the bottom of the tub to press out the remainder.

As soon as it becomes more solid, it is cut into slices, and turned over several times to extract all the whey, and again pressed with weights. Being taken out of the tub, it is broken very small, salted, and put into a cheese vat. It is then strongly pressed and weighted, and wooden skewers are placed round the cheese, which are frequently drawn out. It is then shifted out of the vat with a cloth placed at the bottom; and being turned it is put into the vat again. The upper part is next broken by the hand down to the middle, salted, pressed, weighted, and skewered as before, till all the whey is extracted. The cheese is then reversed into another vat, likewise warmed with a cloth under it, and a tin hoop put round the upper part of the cheese. These operations take up the greater part of the forenoon; the pressing of the cheese requires about eight hours more, as it must be twice turned in the vat, round which thin wire skewers are passed, and shifted occasionally. The next morning it ought to be turned and pressed again; and on the following day the outside is salted, and a cloth binder tied round it. The outsides are sometimes rubbed with butter, in order to give them a coat; and being turned and cleaned every day, they are left to dry two or three weeks.