Take the flowers or blossoms of the elder tree, and strip them
from the stalks. To every quart of flowers allow one gallon of
water, and three pounds of while sugar. Boil and skim the sugar
and water, and then pour it hot on the flowers. When cool, mix in
with it some lemon juice and some yeast; allowing to six gallons
of the liquor the juice of six lemons, and four or five table-spoonfuls
of good yeast stirred in very hard. Let it ferment for
three days in a tub covered with a double blanket. Then strain the
wine through a sieve, (add six whites of eggs beaten to a stiff
froth, or an ounce of melted isinglass,) and put it into a cask,
in the bottom of which you have laid four or five pounds of the
best raisins, stoned. Stop the cask closely, and in six months the
wine will be fit to bottle. It will much resemble Frontiniac, the
elder flowers imparting to it a very pleasant taste.