170 FRUIT RECIPES 



ELDERBERRY WINE No. i 



Strain the juice of crushed berries, adding for six quarts 

 of juice a half-gallon of water. Use three pounds 

 of sugar to each gallon of the liquid. Let ferment in a 

 cask or open earthen jar, filling up as it evaporates. When 

 fermentation ceases stop well and set aside for eight months 

 before racking off. 



ELDERBERRY WINE No. 2 (Spiced) 



Boil five gallons elderberries with same amount of rain- 

 water. Strain and add tyyenty-three pounds white sugar 

 with four ounces red (or crude) tartar and to each gallon 

 allow a dessertspoon of strong yeast. Add one-half ounce 

 each of ginger, nutmeg, mace, and cloves with one and a 

 half ounces bitter almonds. Let ferment and when this 

 is over close cask tight, racking it off later at convenience. 



ELDER BLOSSOM WINE (Home-brewed Frontignac) 



Allow a gallon of water to each quart of stripped flowers, 

 and to each gallon of water three pounds of sugar. Make 

 a good syrup of sugar and water, skimming well, and pouring 

 while boiling over the flowers. To each gallon of this 

 liquor add the juice of one lemon and a heaping dessert- 

 spoon of "home-brewed hop-yeast," stirring thoroughly. 

 Place in wooden or earthen receptacle, covered with a 

 heavy cloth, and let ferment three days. Then strain and 

 add the beaten white of one egg, stirring well through the 

 liquid. Allow for each gsllon of wine a little over a pound 

 of raisins, chopping them and placing on the bottom of 

 the cask. On them pour the wine; close the bung, and in 

 six months it will be found ready for use. 



ELDERBERRY BRANDY 



For each gallon of berries allow a gallon of brandy and let' 

 stand a month before using. Spice may be added if wished. 



