To ten gallons of water, put ten quarts of the juice of white
elder-berries, pressed gently from the berries by the hand, and
passed through a sieve, without bruising the seeds: add to every
gallon of liquor three pounds of Lisbon sugar, and to the whole
quantity two ounces of ginger sliced, and one ounce of cloves. Boil
this nearly an hour, taking off the scum as it rises, and pour the
whole to cool, in an open tub, and work it with ale yeast, spread
upon a toast of bread, for three days. Then turn it into a vessel
that will just hold it, adding about a pound and a half of bruised
raisins, to lay in the liquor till drawn off, which should not be
done till the wine is fine.
This wine is so much like the fine rich wine brought from the island
of Cyprus, in colour, taste, and flavour, that it has deceived the
best judges.