a half of Lisbon sugar. Steep the berries in water forty
hours; after boiling a quarter of an hour, strain the liquor from the
fruit, and boil it with the sugar till the scum ceases to rise. Work it
in a tub like other wines, with a small quantity of yest. After some
weeks, add a few raisins, a small quantity of brandy, and some cloves.
The above makes a sweet mellow wine, but does not taste strong of the
elder.

_Elder Wine._ No. 3.

Take twenty-four pounds of raisins, of whatever sort you please; pick
them clean, chop them small, put them into a tub, and cover them with
three gallons of water that has been boiled and become cold. Let it
stand ten days, stirring it twice a day. Then strain the liquor through
a hair sieve, draining it all from the raisins, and put to it three
pints of the juice of elderberries and a pound of loaf-sugar. Put the
whole into the cask, and let it stand close stopped, but not in too cold
a cellar, for three or four months before you bottle it. The peg-hole
must not be stopped till it has done working.

The best way to draw the juice from the berries is to strip them into an
earthen pan, and set it in the oven all night.

_Elder Wine._ No. 4.

Mash eight gallons of picked elderberries to pieces, add as much spring
water as will make the whole nine gallons, and boil slowly for three
quarters of an hour. Squeeze them through a cloth sieve; add
twenty-eight pounds of moist sugar, and boil them together for half an
hour. Run the liquor through your cloth sieve again; let it stand till
lukewarm; put into it a toast with a little yest upon it, and let it
stand for seven or eight days, stirring it every day. Then put it into a
close tub, and let it remain without a bung till it has done hissing.
Before you bung up close, you may add one pint of brandy at pleasure.

_Elder Wine._ No. 5.

Half a gallon of ripe berries to a gallon of water; boil it half an
hour; strain it through a sieve. To every gallon of liquor put three
pounds of sugar; boil them together three quarters of an hour; when
cold, put some yest to it; work it a week, and put it in barrel. Let it
stand a year. To half a hogshead put one quart of brandy and three
pounds of raisins.

_Elder-flower Wine._

To six gallons of water put eighteen pounds of lump-sugar; boil it half
an hour, skimming it all the time. Put into a cask a quarter of a peck
of elder-flowers picked clean from the stalks, the juice and rinds of
six