HOME-MADE WINES 53 
by a quart measure and put into a stone pan. Mash 
well, and to every eight quarts of berries add six quarts 
of boiling water. Let them remain for twelve hours and 
then strain. Measure the juice and mix the ingredients 
in the following proportion: To every four quarts of 
juice add: 
Three and a half pounds of brown sugar. 
One tablespoonful of powdered cinnamon. 
Half-tablespoonful of allspice. 
Half-tablespoonful of ginger root. 
Half-tablespoonful of cloves. 
Half-tablespoonful of carraway seed. 
(These spices should be tied up in a muslin bag.) 
Place all together in a preserving pan and bring gently 
to the boil; then boil for five minutes. Pour into a 
stone jar, and when quite cold put in it one yeast cake. 
The wine will ferment in a short time. The one thing 
needful to success is to be quite sure that the fermenta- 
tion has ceased before bottling. 
English Elderberry Wine.-—Vake eight quarts of berries 
and pour over them four quarts of boiling water. Let 
them stand for two days, then put them in the preserving 
pan and bring gently to the boil. Boil for one hour and 
strain. Measure, and to every gallon of liquid add: 
Three pounds of brown sugar. 
One ounce of cloves. 
One ounce of cinnamon. 
Two ounces of ground ginger. 
(The spices to be tied up, as in previous recipe.) 
Boil all together, and when cold add the yeast. Allow 
the wine to ferment and bottle in the usual way. 
Blackberry Wine.—Proceed as for elderberry wine till 
straining, then to every four quarts of liquid allow 3 Ib. 
of brown sugar. Return the liquid to a jar to ferment, 
and when fermentation has ceased bottle. Blackberry 
wine has valuable medicinal properties. 
