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THE GENTLEMAN'S COMPANION
Britons laughingly call "motors" we collected many interesting things
-including this one extra fine elder wine. The spicing is what makes
it so good.
Two and a half gallon wooden
keg,
l,
scalded out
Elderberries, 5 qts (dry measure)
Pale brown raw sugar,
2
cups
per qt of juice
Ginger,
Yz
tsp
Allspice,
l
tsp
Cloves,
l
tsp
Brandy,
l
pint
Yeast,
Y4
cake fresh;
l
cake com–
pressed;
lYz
tbsp brewer's
Crush fruit and pour on water. Put through a sieve. Measure juice
and add
2
pounds of raw sugar (brown will do but not so well) to
each liquid quart. Add spices and simmer for
15
minutes. Pour as-is
into your stoneware crock, spread yeast on toast (if fresh) and float
on, or moisten compressed with a little sugar, and stir in.... Elder–
berry wine must be in a warm place as it fails to ferment as promptly
as other fruit juices. . . . When it stops working, strain into our keg,
adding
l
pint of good cogaac, and drive in bung tight. Rack off and
bottle in 4 months-longer if we can wait.
ANCIENT BRITISH WINE OF MULBERRIES, CIRCA
1757,
from the CorrswoLn
Here is another classic wine which is not only simple to make but
cheap as may be for anyone with even a single mulberry tree.
Mulberries, ro qts, dry measure
Two and a half gallon keg,
l,
Spring or rain water, 4 qts
scalded out
Sugar,
6Yz
cups (pale brown raw
Spring or rain water,
2Yz
gallons
is best)
Sugar, 8 lbs or trifle less
A little isinglass to
clarify
If
isinglass is used make as follows: crush mulberries in a granite
basin, add water and stand all night in a warm place. Strain through
a sieve, and add sugar. When thoroughly dissolved, barrel. Break up
isinglass in small bits, dissolve in juice, stir into barrel, adding the
second batch of sugar and water. When it has stopped working, bung
• 162.