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'^omt
JHatlrt
WLintn
readiness ten
pounds
of
raisins
of
the
sun
well
picked
and
rubbed
in
a
cloth,
and
hack
them
so
as to
cut
them,
but
not
too
small;
then
put
them
in,
the
water
being
cold,
and
let
them
stand
nine
days,
stirring
them
two
or
three
times
a
day.
Then
have
ready
three
pints
of
the
juice
of
elderberries
full
ripe,
which
must
be
infused
in
boiling
water,
or
baked
three
hours
;
then
strain
out
the
raisins,
and
when
the
elder
liquor
is
cold,
mix
that
with
it,
but
ib
is
best
to
boil
up
the
juice
to
a
syrup,
one-half
pound
of
sugar
to
every
pint
of
juice.
Boil
and
skim
it,
and
when
cold
mix
it
with
your
raisin
liquor,
and
two
or
three
spoonfuls
of
good
ale
yeast.
Stir
it
well
together
;
then
put
it
into
a
vessel
fit
for
it,
let
it
stand
in
a
warm
place
to
work,
and
in
your
cellar
five
or
six
months.
ELDER
WINE,
NO.
3
The
quantity
of
fruit
required
is
one
gal-
lon
of
ripe
elderberries,
and
one
quart
of
damsons
or
sloes,
for
every
two
gallons
of
wine
to
be
produced.
Boil
them
in
water
till
the
damsons
burst,
frequently
breaking
them
with
a
flat
stick;
then
strain
and
re-
turn
the
liquor
to
the
copper.
The
quan-
tity
of
liquor
required
for nine
gallons
of
55