To make Visney.
This Visney is made of pure Brandy, and as many Morello Cherries as will
fill the Bottles or Casks, with one Ounce of Loaf-Sugar to each full Quart;
these Vessels or Bottles must be gently stopp'd, when the Cherries are put
in, and stand in a cool Cellar for two Months before the Liquor is poured
from them, and then the Liquor may be put in small Bottles for use: It is
not very strong, but very pleasant. The Cherries, when they are taken out,
may be distill'd, and will yield a fine Spirit.
In some places, where there are Laurels grow wild, without Cutting or
pruning, I mean, the _Lauro-Cerasus_, as we find in many old Gardens, that
Plant is apt to bear Berries, which in reality are Cherries, from whence it
has its Name; these Berries, or Cherries, are ripe about this time, and
make a fine Cordial, if we infuse them in Brandy for two or three Months
with a little Sugar; this will have a Flavour of Abricot Kernels, and be of
a rich red Colour. While I am speaking of this, I cannot help taking notice
of a particular Dram which I tasted at a curious Gentleman's House at
_Putney_ in _Surrey_, _W. Curtis _Esq; which he made by infusing of the
Cornelian Cherry in Brandy; that Gentleman is the only one who I think has
yet tried it, and to my Palate it seems to be so like _Tockay_ Wine, that
it must be a very good judge who can discover the difference.
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