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%otng J^aHe
wminm
once
or twice
a
day;
then
pass
the
Hquor
through
a
hair
sieve,
and
have
in
readiness
one
pint
of
the
juice
of
elderberries
drawn
off
as
you
do
for
jelly
of
currants;
then
mix
it
cold
with
the
liquor,
stir
it
well
to-
gether,
put
it
into
a
vessel,
and
let
it
stand
in
a
warm
place.
When
it
has
done
work-
ing,
stop
it
close.
Bottle
it
about
Candle-
mas.
ELDERBERRY
WINE
Nine
quarts
elderberry
juice,
nine
quarts
water,
eleven
and
one-half
pounds
white
sugar,
two
ounces
red
tartar.
These
are
put
into
a
cask,
a
little
yeast
added,
and
the
whole
is
fermented.
When
undergoing
fer-
mentation,
one
ounce
ginger
foot,
one
ounce
allspice,
one-quarter
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
two
months,
and
may
be
drawn
off
and
bot-
tled.
Add
some
brand}^
to
this
wine,
but
if
the
fermentation
is
properly
conducted,
this
is
not
necessary.
ELDER
WINE,
NO.
2
Take
spring-water,
and
let
it
boil
half
an
hour;
then
measure
two
and
one-half
gal-
lons,
and
let
it
stand
to
cool.
Then
have
in
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