_Ingredients._—To every 3 gallons of water allow 1 peck of
elderberries; to every gallon of juice allow 3 lbs. of sugar, ½ oz.
of ground ginger, 6 cloves, 1 lb. of good Turkey raisins; ¼ pint of
brandy to every gallon of wine. To every 9 gallons of wine, 3 or
4 tablespoonfuls of fresh brewer’s yeast. _Mode._—Pour the water,
quite boiling, on the elderberries, which should be picked from the
stalks, and let these stand covered for 24 hours; then strain the
whole through a sieve or bag, breaking the fruit to express all the
juice from it. Measure the liquor, and to every gallon allow the above
proportion of sugar. Boil the juice and sugar with the ginger, cloves,
and raisins for 1 hour, skimming the liquor the whole time; let it
stand until milk-warm, then put it into a clean dry cask, with 3 or 4
tablespoonfuls of good fresh yeast to every 9 gallons of wine. Let it
ferment for about a fortnight; then add the brandy, bung up the cask,
and let it stand some months before it is bottled, when it will be
found excellent. A bunch of hops suspended to a string from the bung,
some persons say, will preserve the wine good for several years. Elder
wine is usually mulled, and served with sippets of toasted bread and
a little grated nutmeg. _Time._—To stand covered for 24 hours; to be
boiled 1 hour. _Average cost_, when made at home, 3_s._ 6_d._ per
gallon. _Seasonable._—Make this in September.