cover it down. Half a pint of this syrup added to a gallon of new
made wine, will give it a very rich flavour, or it may be used for other
purposes.

ELDER WINE. Pick the berries from the stalk, and to every quart allow
two quarts of water. Boil them half an hour, run the liquor and break
the fruit through a hair sieve, and to every quart of juice put three
quarters of a pound of moist sugar. Boil the whole a quarter of an hour,
with some peppercorns, ginger, and a few cloves. Pour it into a tub, and
when of a proper warmth, into the barrel, with toast and yeast to work,
which there is more difficulty to make it do than most other liquors.
When it ceases to hiss, put a quart of brandy to eight gallons, and stop
it up. Bottle it in the spring, or at Christmas.--To make white elder
wine, very much like Frontiniac, boil eighteen pounds of white powder
sugar with six gallons of water, and two whites of eggs well beaten.
Skim it clean, and but in a quarter of a peck of elder flowers from the
tree that bears white berries, but do not keep them on the fire. Stir it
when nearly cold, and put in six spoonfuls of lemon juice, four or five
spoonfuls of yeast, and beat it well into the liquor. Stir it every day,
put into the cask six pounds of the best raisins stoned, and tun the
wine. Stop it close, and bottle it in six months. When well kept, this
wine will pass for Frontiniac.

ELDER FLOWER WINE. To six gallons of spring water put six pounds of sun
raisins cut small, and a dozen pounds of fine sugar: boil the whole
together for about an hour and a half. When the liquor is cold, put in
half a peck of ripe elder flowers, with about a gill of lemon juice, and
half the quantity of ale yeast. Cover it up, and after standing three
days, strain it off. Pour it into a cask that is quite clean, and that
will hold it with ease. When this is done, add a quart of Rhenish wine
to every gallon of liquor, and let the bung be lightly put in for twelve
or fourteen days. Then stop it down fast, and put it in a cool dry place
for four or five months, till it is quite settled and fine: then bottle
it off.

ENGLISH BAMBOO. About the middle of May, cut some large young shoots of
elder; strip off the outward peel, and soak them all night in some
strong salt and water. Dry them separately in a cloth, and have in
readiness the following pickle. To a quart of vinegar put an ounce of
white pepper, an ounce of sliced ginger, a little mace and pime