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of the best crushed white sugar. Let it be fennented three 

 weeks in Jugs, jars, or clean casks, &c., and return it. Partially 

 close the receptacles, but not so close as to hinder fermenta- 

 tion. Let the wine stand two months longer, and then bottle 

 it and hermetically seal over the bottles driving the corks very 

 firmly before sealing. Put the bottles into a dry cellar. This 

 wine will keep any length of time and improve by age. In con- 

 valescence from typhoid and other fevers, currant wine is fully 

 equal as a medicinal remedy to the best imported port wine. 

 It is also a promoter of digestion, and is a valuable remedy in 

 dyspepsia. A bottle of currant wine once sealed up should 

 never be opened until Avanted for use. The admittance of at- 

 mospheric air injures both the quality and flavor, by absorbing 

 the carbonic acid gas contained in the wine. 



ELDERBERRY WIXE. 



The juice of the berries of the common Elder {Sambucus 

 Canadensis) makes a most excellent wine. It has been in use 

 in Northern Europe for more than two centuries, and is highly 

 esteemed as a medicinal wine. The following is the English 

 method of preparation according to Peter S. Good. 



ENGLISH ELDERBERRY WIXE. 



"Mix twelve and a half gallons of ripe Elderberry juice, and 

 forty-two pounds of sugar, with thirty-seven and a half gallons 

 of water, that previously has had boiling in it, six ounces of 

 ginger, add nine ounces of pimento, bruised and drained off, and 

 Avhen rather less than milk warm, almost cold, add one pint of 

 good yeast, and let it ferment fourteen days in the barrel. 

 Then bung it close and bottle it in six months." 



COMMON METHOD OF PREPARATION. 



Take common Elderberries, free from stems, bruise them, 

 and express the juice. Add an equal quantity of water, and to 

 each gallon of this mixture add four pounds of white sugar. 

 Ferment the same way as Currant wine, and bottle it. Some 

 people add one pint of bourbon whiskey to each gallon of the 

 fermented wine before bottling. This gives more body, and 



