e cordial.
The use of any but double-refined sugar is always injurious, and yet
many will persist in using it, because it is cheaper. The reason for
discarding, for wine-making, all but double-refined sugar, may be easily
understood. Common sugar contains one half of one per cent. of gum, that
becomes fetid on being dissolved in water. The quantity of this gum in
the sugar, for a barrel of wine, is considerable--enough to give a bad
flavor to the wine. This is avoided by using double-refined sugar, which
contains no gum. This recipe is equally good for cherry wine.

The following recipe for making _Elderberry Wine_, produces an article
that the best judges in New York and elsewhere have pronounced equal to
any imported wine. Its excellence has made quite a market for
elderberries in New York. These berries are so easily grown, and the
wine so excellent, that their growth will be encouraged throughout the
country. It is not only an exceedingly palatable wine, but is better
for the sick, than any other known.

To every quart of the berries, put a quart of water and boil for half an
hour. Bruise them from the skin and strain, and to every gallon of the
juice add three pounds of _double-refined_ sugar and one quarter of an
ounce of cream of tartar and boil for half an hour. Take a clean cask
and put in it one pound of raisins to every three gallons of the wine,
and a slice of toasted bread covered over with good yeast. When the wine
has become quite cool, put it into the cask, and place it in a room of
even temperature to ferment. When the fermentation has fully ceased, put
the bung in tight. No brandy or alcohol of any kind will be necessary.
Any one following this recipe _exactly_, will be surprised at the
excellence of the wine that will be the result.

Of _Grape Wines_, there are several varieties, whose peculiarities are
determined mainly by the process of manufacturing. A full treatment of
the subject would require a volume. The following brief directions will
insure success in making the most desirable grape wines:

1. Let the grapes become thoroughly ripe before gathering, to increase
their saccharine qualities and make a stronger wine. All fruits make
much better wine for being fully ripe. Cut the bunches with a sharp
knife and move carefully to avoid bruising. Spread them in a dry shade
to evaporate excessive moisture.

2. Assort the grapes before using, removing all decayed, green, or
broken ones, using only