Wine

Take three gallons of water, six pounds of white sugar, and three pounds of raisins of the sun cut small; boil these together an hour. Then take of the flowers of elder, when they are falling, and will shake off, the quantity of half a peck; put them in the liquor when it is almost cold. The next day put …

Take the large blue figs when pretty ripe, and steep them in white wine, having made some slits in them, that they may swell and gather in the substance of the wine. Then slice some other figs and let them simmer over a fire in water until they are reduced to a kind of pulp. Then strain out the water, …

Take two large handfuls of dried elder-flowers, and ten gallons of spring-water; boil the water, and pour it scalding hot upon the flowers. The next day put to every gallon of water five pounds of Malaga raisins, the stalks being first picked off, but not washed; chop them grossly with a chopping-knife, then put them into your boiled water, and …

Take five pounds of Malaga or Lipara raisins, rub them clean, and shred them small. Then take five quarts of water, boil it an hour, and when it is near cold put it in a tub with the raisins; let them steep ten days, and stir them once or twice a day. Then strain it through a hair sieve, and …

The berries, which must be thoroughly ripe, are to be stripped from the stalk, and squeezed to a pulp. Stir and squeeze this pulp every day for four days; then separate the juice from the pulp by passing through a cane sieve or basket. To ever gallon of juice, add one-half gallon of cold water. Boil four and one-half gallons …

The quantity of fruit required is one gallon of ripe elderberries, and one quart of damsons or sloes, for every two gallons of wine to be produced. Boil them in water till the damsons burst, frequently breaking them with a flat stick; then strain and return the liquor to the copper. The quantity of liquor required for nine gallons of …

Take spring-water, and let it boil half an hour; then measure two and one-half gallons, and let it stand to cool. Then have in readiness ten pounds of raisins of the sun well picked and rubbed in a cloth, and hack them so as to cut them, but not too small; then put them in, the water being cold, and …

Nine quarts of elderberry juice, nine quarts water, eleven and one-half pounds white sugar, two ounces red tartar. These are put into a cask, a little yeast added, and the whole is fermented. When undergoing fermentation, one ounce ginger root, one ounce allspice, one-quarter ounce cloves are put into a bag of clean cotton cloth, and suspended in the cask. …

Take five pounds of Malaga raisins, rub them and shred them small; then take one gallon of water, boil it an hour, and let it stand till it is but blood-warm; then put it in an earthen crock or tub, with your raisins. Let them steep ten days, stirring them once or twice a day; then pass the liquor through …

Take the flowers of elder, and be careful that you don’t let any stalks in; to every quart of flowers put one gallon of water, and three pounds of loaf sugar. Boil the water and sugar a quarter of an hour, then pour it on the flowers and let it work three days; then strain the wine through a hair …