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Home-^Made
Wines
&
"Seers
Elderberry
Wine
FIVE
quarts
of
Elderberry
Juice.
Three
gallons
of
Water.
Twelve
founds
of
Brown
Sugar.
One
cake
of
Yeast.
Mix
and
boil
until
scum
ceases
to
rise.
Dis-
solve
Yeast
and
add
to
liquid
when
lukewarm.
Let
it
stand
three
days,
and
put
into
a
cask.
Bottle
in
March.
Elder
Blossom
Wine
THREE
pints
of
Petals.
Sixteen
quarts
of
Water.
Twelve
pounds
of
Sugar.
Juice
of
two
Lemons.
Whites
of
two
Eggs.
One
Teast
Cake.
Four
pounds
of
Raisins.
Dry
the
blossoms
on
a
sheet.
Pack
the
pint
measure
with
the
Petals
only.
Dissolve
Sugar
in
Water
and
boil
five
minutes.
Skim
and
add
Petals.
Set
aside.
Dissolve
Yeast
in
lukewarm
Water
and
Lemon
Juice.
Add
to
liquor.
Clar-
ify
by
stirring in
the
beaten
whites
of
the
Eggs.
Put
in
earthen
jar
and
stir
daily
for
nine
days,
stirring
the
Petals
up
from
the
bottom.
Strain
into
keg,
add
the
Raisins,
place
in
a
cool
spot,
and
allow
fermentation
through
the
bung.
Af-
ter
six
months,
draw
off
carefully,
and
bottle.
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