78 CULTIVATION 



of allspice, pulverized, and one quart of French 

 brandy; then cask, or bottle for use. Of course a 

 less quantity can be formed if desired, by substitut- 

 ing quarts for gallons, and altering the other in- 

 gredients in proportion; and blackberry or grape 

 wine would be preferred by many, instead of the 

 common French brandy. 



Another mode of making wine from the elder- 

 berry, is practiced in England, according to the fol- 

 lowing recipe, which was kindly furnished for the 

 writer, by an English lady, together with a sample 

 of the wine, which upon trial, is found to be no 

 disparagement to the skill or taste of any lady. 



To one quart of berries fully ripe, add one quart 

 of water, and boil together ten minutes ; squeeze 

 out the liquid, and to each quart add one pound of 

 sugar— then boil again five minutes— toast a piece 

 of bread and soak it over night in good yeast, and 

 put the bread into the wine, and let it remain for 

 two or three weeks, or until well fermented-then 

 bung up tight, and draw it off carefully from the 

 lees in the spring: and bottle it up : and into each 

 bottle put a small quantity of root-ginger and cork 

 tight. 



WHORTLEBERRY WINE. 



These berries were very abundant in the year 

 1854, and a grocer in Hartford, having accumulated 

 a large quantity on hand, filled a barrel full of them 

 to the bung, and then poured molasses in upon 



