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^omt
J^atrt
Wiimn
wine
will
be
ten
gallons;
therefore
if
the
first
liquor
proves
short
of
this,
add
water
to
the
pulp,
rub
it
about
and
strain
to
the
rest.
Boil
two
hours
with
twenty-three
pounds
of
coarse
moist
sugar;
three-quar-
ters
of
a
pound
of
ginger
bruised,
one-half
a
pound
of
allspice,
and
one
ounce
of
cin-
namon,
loosely
tied
in
a
muslin
bag,
and
two
or
three
ounces
of
hops.
When
quite
cool
work
on
the
foregoing
plan,
tun
in
two
days,
drop
in
the
spice,
and
suspend
the
bag
by
a
string
not
long
enough
to
let
it
touch
the
bottom
of
the
cask;
fill
it
up
for
a
fort-
night,
then
paste
over
stiff
brown
paper.
It
will
be
fit
to
tap
in
two months
;
will
keep
for
years,
but
does
not
improve
by
age
like
many
other
wines.
It
is
never
better
than
in
the
first
year
of
its
age.
ELDER
WINE
(FLAVORED
WITH
HOPS)
The
berries,
which
must
be
thoroughly
ripe,
are
to
be
stripped
from
the
stalk,
and
squeezed
to
a
pulp.
Stir
and
squeeze
this
pulp
every
day
for
four
days
;
then
sepa-
rate
the
juice
from
the
pulp
by
passing
through
a
cane
sieve
or
basket.
To
every
gallon
of
juice,
add
one-half
gallon
of
cold
water.
Boil
four
and
one-half
gallons
with
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