In making elder juice, let the berries be fully ripe, and all the
stalks be clean picked from them; then, have a press ready for
drawing off all the juice, and four hair cloths, somewhat broader
than the press; lay one layer above another, having a hair cloth
betwixt every layer, which must be laid very thin and pressed a
little at first, and then more till the press be drawn as close as
possible. Now take out the berries, and press all the rest in the
like manner: then take the pressed berries, break out all the lumps,
put them into an open-headed vessel, and add as much liquor as will
just cover them. Let them infuse so for seven or eight days; then put
the best juice into a cask proper for it to be kept in, and add one
gallon of malt spirits, not rectified, to every twenty gallons, of
elder juice, which will effectually preserve it from becoming sour
for two years at least.