Have ready some wide-mouthed glass bottles, perfectly clean and dry.
Remove half the stalks from the cherries.
Put them in the bottles, strewing the sugar between each layer; and when the bottles are nearly full, pour in enough brandy to cover them.
A few blanched bitter almonds or peach kernals is thought to be an improvement.
Put corks or bungs in the bottles, tie them over with bladder, and store in a dry place. The cherries will be fit to eat in 2 or 3 months, and will keep well for years.
