ther pan, filling it with water, which must be taken from
the quantity of water allowed for the whole, and to every ten gallons of
wine put one bottle of brandy. In making the wine, dissolve the sugar in
the water above-mentioned, and put it into the cask; then add the
remaining juice and water, stirring it well up frequently. Stir it well
every morning for ten successive days, and as it works out fill up the
cask again until it has done fermenting. Then put in your brandy, and
bung it quite close. In about eight months it will be fit to drink; but,
if you leave it twelve, it will be better.

_Damson Wine._

Take four gallons of water, and put to every gallon four pounds of
Malaga raisins and half a peck of damsons. Put the whole into a vessel
without cover, having only a linen cloth laid over it. Let them steep
six days, stirring twice every day; then let them stand six days without
stirring. Draw the juice out of the vessel, and colour it with the
infused juice of damsons, sweetened with sugar till it is like claret
wine. Put it into a wine vessel for a fortnight; then bottle it up; and
it may be drunk in a month.

All made wines are the better for brandy, and will not keep without it.
The quantity must be regulated by the degree of strength you wish to
give to your wine.

_Elder Wine._ No. 1.

Take elderberries, when ripe; pick them clean from the stalk; press out
the juice through a hair sieve or canvas-bag, and to every gallon of
juice put three gallons of water on the husks from which the juice has
been pressed. Stir the husks well in the water, and press them over
again; then mix the first and second liquor together, and boil it for
about an hour, skimming it clean as long as the scum rises. To every
gallon of liquor put two pounds of sugar, and skim it again very clean;
then put to every gallon a blade of mace and as much lemon-peel, letting
it boil an hour. After the sugar is put in, strain it into a tub, and,
when quite cold, put it into a cask; bung it close down, and look
frequently to see that the bung is not forced up. Should your quantity
be twelve gallons or more, you need not bottle it off till about April,
but be sure to do so on a clear dry day, and to let your bottles be
perfectly dry; but if you have not more than five or six gallons, you
may bottle it by Christmas on a clear fine day.

_Elder Wine._ No. 2.

To a gallon of water put a quarter of a peck of berries, and three
pounds and