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The book and numerous other sources quote that text complete with spelling.

You are correct about the pits.

That does make sense. I suspect that you're correct. Fermentation would be unlikely given the alcohol content of the brandy unless a lot of it had been removed from the brandy by evaporation, etc. She does reference "old".

You might want to contact Mount Vernon if you'd like more info. This is a basic article on their website: Cherry Bounce

From the Martha Washington papers at Mount Vernon. Referenced by many with "Dining With The Washingtons" which is sold at Mount Vernon being one of the more well known.

To quote Martha Washington: The inclusion of the lump sugar at bottling implies carbonation to a modern brewer. However, in Martha's time, carbonation wasn't commonly done yet. Also, I'd think the alcohol content wouldn't allow yeast to grow given the use of so much brandy in the mix. If...

Made my first cider. One gallon batch. D47 yeast with Mott's. One week in primary followed by one week in secondary. Hydrometer readings work out to 6% ABV. Added 1oz white sugar to the gallon for bottle conditioning and bottled in 16oz swing tops. Currently keeping it in an ice cooler...