446 ELDERBERRY WINE MEAD. 



ELDERBERRY WINE. To six gallons of berries 

 add seven of water, a ^Ib. of allspice, 2oz. of ginger, 

 with a few cloves. Boil this murk about half an 

 hour, when it will perhaps have wasted to seven or 

 eight gallons. Squeeze the berries well through a 

 sieve, adding to every gallon S^lbs. of moist sugar ; 

 the quantity then will be sufficient for a nine-gallon 

 cask. The sugar being added, boil till the liquor be- 

 comes clear, taking off the scum as it rises. Remove 

 it to a cool place, and cask it when lukewarm, putting 

 into it a piece of toasted bread dipped in thick yeast. 

 Should fermentation not have taken place on the 

 next day, a small quantity of boiling wine will 

 most probably excite it ; let it remain about a week, 

 then bung down closely. One bushel and a half 

 of berries will generally yield six gallons of juice. 



MEAD. To five gallons of warm water, put twenty 

 pounds of honey boil full half an hour and skim suf- 

 ficiently, while boiling. Add a quarter of a pound of 

 whole ginger, scraped. After boiling, pour it into a 

 tub, and while quite warm, set it to work with yeasted 

 hot toast. Mead should remain a year in cask before 

 bottling. Thus far Mrs. Gibbs. 



Old bottled mead, as a wine, has borne a high cha- 

 racter. We read in a tract published by Mr. Teulon, 

 (of the house of Allan and Smyth), that a gentleman 

 in Spain treating his friends with a bottle of this 

 liquor, they eagerly inquired what wine it was, being, 

 in their opinion, the richest and finest they had ever 

 tasted. 



MALT WINE, or BRITISH MADEIRA. My obliging 

 neighbour, Mrs. Cooper, of Peckham, has favoured 



