53 / 158
i^came
JHaJre
WLitxtn
pound
of
eringo
root,
and
likewise
of
can-
died
orange-peel.
Let
the
sweetmeats
be
cut
in
pieces
very
thin,
and
put
with
the
spice
into
a
bag,
and
hang
it
in
the
vessel
when
you
stop
it
up.
So
let
it
stand
till
it
is
fine,
then
bottle
it
up,
and
drink
it
with
lumps
of
double
refined
sugar
in
the
glass.
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
one
gallon
of
water,
and
thi^ee
pounds
of
loaf
sugar.
Boil
the
water
and
sugar
a
quarter
of
an
hour,
then
pour
it
on
the
flowers
and
let
it
work
three
days;
then
strain
the
wine
through
a
hair
sieve,
and
put
it
into
a
cask.
To
every
ten
gallons
of
wine
add
one
ounce
of
isinglass
dissolved
in
cider,
and
six
whole
eggs.
Close
it
up
and
let
it
stand
six
months,
and
then
bottle
it.
TO
MAKE
ELDER
WINE
Take
five
pounds
of
Malaga
raisins,
rub
them
and
shred
them
small;
then
take
one
gallon
of
water,
boil
it
an
hour,
and
let
it
stand
till
it
is
but
blood-warm;
then
put
it
in
an
earthen
crock
or
tub,
with
your
rai-
sins.
Let
them
steep
ten
days,
stirring
them
53