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GIGGLE WATER
219. ELDER FLOWER WINE
Take the flowers of elder, and be careful that you
don't let any stalks in; to every quart of flowers put
I gallon of water, and 3 pounds of loaf sugar. Boil the
water and sugar a quarter of an hour, then pour it on
the flowers and let it work 3 days; then strain the wine
through a hair sieve, and put it into a cask. To every 10
gallons of wine add i ounce of isinglass dissolved in cider,
and 6 whole eggs. Close it up and let it stand 6 months,
and then bottle it.
220. ELDERBERRY WINE
9 quarts of elderberry juice, 9 quarts water,
pounds white sugar, 2 ounces red tartar. These are put
into a cask, a little yeast added, and the whole is fer
mented. When undergoing fermentation, i ounce ginger
root, I ounce allspice,
ounce cloves are put into a bag
of clean cotton cloth, and suspended in the cask. They
will give a pleasant flavor to the wine, which will become
clear in about 2 months, and may he drawn off and bottled.
Add some brandy to this wine, but if the fermentation is
properly conducted, this is not necessary.
221. ENGLISH FIG WINE
Take the large blue figs when pretty ripe, and steep
them in white wine, having made some slits in them, that
they may swell and gather in the substance of the wine.